Sunday, July 8, 2012

a trio of cheese crisps kitchen! kitchen!

A Trio Of Cheese Crisps Goodness

Clockwise: Cheese crisps with pepper flakes; crisps with basil,
 & pepper flakes; and plain cheese crisps. A delightful pick me upper!
The curled in crisps are with pepper flakes, just to
differentiate it from the plain ones. The crisps with basil
are left flat with the basil peeping out, and
the plain ones are left flat as well.

Make a mound of about about 1-1/2 tablespoons on a baking sheet
lined with a non-stick mat or lined with parchment paper.
I used 3 different cheeses here, parmessan cheese,
shredded swiss cheese, and cheddar cheese (just for a bit of color).
You may use any of your favorite cheeses but make sure you
include parmessan or reggiano as your "hard" melting cheese.

Preheat oven at 350 degree F and bake for 8 minutes
and let cool before scooping up slowly into a serving dish.
To curl it in - use a rolling pin as a mold by lining each on the whole
length of the rolling pin while the crisps are still hot. 
Use a bench scraper to do this so you don't burn yourself.
The crips will take the shape of a half curl of the pin while it cools.
I always get into  situation where I have a lot of bits and pieces of different cheeses that are either too odd a size and shape to slice. So what to do? I grate them and turn them into CHEESE CRISPS. Nothing goes to waste in this household. If you love cheese like we do, this is a good way of turning those leftover cheeses that's been sitting in the fridge for a while. You will be rewarded with a very delicious crisps for snacking. Great as appetizers too when you have company!

No comments:

Post a Comment