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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These cheese crisps are very versatile....sprinkle them into a green salad, use with hors d'oeuvres, serve with cocktails, use as a garnish on macaroni and cheese, or just snack on them! Lots of different cheeses could be used, just make sure you use a hard cheese....if it's too soft it will just melt and spread to form a uniform sheet of cheese in your pan. Play around with the flavorings too...I've just added the red pepper but you can use sweet or hot chile powder or add some cumin, fennel or coriander seeds, lightly crushed. Herbs likie rosemary or thyme can be added as well. Ingredients:
12 ounces sharp cheddar cheese or 12 ounces aged gouda cheese or 12 ounces aged monterey jack cheese, chilled or 12 ounces manchego cheese, in one piece chilled |
2 tablespoons flour |
1/3 teaspoon ground red pepper |
Directions:
1. Heat the oven to 375°.
2. Shred the block of cheese lengthwise (longer shreds work better) using a box grater with holes about 1/4-inch wide.
3. Place in a medium bowl.
4. Sprinkle with the flour; toss gently with a fork to coat the cheese.
5. Sprinkle with the red pepper, toss again.
6. Place a silicone baking mat or a sheet of parchment paper on a 16 1/2-by-11 1/2-inch sheet pan.
7. Scatter half of the cheese evenly over the mat.
8. Shake the pan gently to even the cheese out. Or, you can spread the cheese mixture into circles, any size you wish, from 3 inches to 10 inches in diameter.
9. Bake until the cheese is molten and golden brown, about 14-15 minutes.
10. Remove from the oven; cool.
11. Blot up any grease with paper towels.
12. Break the crisp into large pieces; arrange on a platter.
13. Wipe off the baking mat and repeating with the remaining cheese.
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