THESE TWO-INGREDIENT CRACKERS are crisp, delicious, and elegant. I wouldn't hesitate to serve them at a swanky cocktail gathering. They make terrific after-school snacks, too. In fact, your kids will probably leap at the chance to help you make them. Ready for some fun? Let's make these cheesy good things!
First, select the cheese you want. Hard cheeses like Asiago (above) and Parmesan make the crispiest crackers. But I've made crackers from semi-soft types like cheddar and Swiss, and these were dang delicious, too.
Oh. The Dairy Queen just stopped by to say "hello." She performs cartwheels whenever cheese in on the menu.
Shred the cheese into a fluffy mountain.
Line a cookie sheet with baking parchment (or Silpat)...
And then, place tablespoon-size mounds of cheese 2 inches apart on the baking sheet.
Use the back of the spoon (or your impeccably clean fingers) to gently flatten each mound.
And now comes the fateful decision: Should we leave these mounds as they are -- or to season them with herbs and spices?
The decision is entirely yours.For this afternoon's cocktail party (which I hope you'll attend), I sprinkled some of the Asiago mounds with smoked paprika...
And others with a pinch of thyme leaves.
The remaining Asiago received just a touch of tarragon.
The crackers made with cheddar were dusted with freshly-ground black pepper...
Or Chipotle chile pepper...
Or dried rosemary leaves.
To bake, just pop the works into the oven, and let them cook until they color slightly -- 8-9 minutes.
Then let the crackers cool for just a moment, before sliding them off the parchment and onto a wire rack. They will crisp up even more as they cool.
I'm holding this Asiago cracker up to the window so you can see its lovely lacy countenance.
And are you thinking what I'm thinking? These crackers could be floated on a bowl of hot soup.
Except we're not having soup just now. We're having the cocktail of your choice, and oodles of fragrant, delicious cheese crackers.
Ready for a taste?
Here's a copy-and-paste version of the above recipe:
Easy-Peazy Cheese Crackers
Kevin Lee Jacobs
Ingredients for about 12 2-inch diameter appetizers
6 oz hard cheese, such as Parmesan or Asiago, shredded
Herbs, such as dried thyme leaves, or spices such as smoked paprika
Equipment:
A baking sheet, lined with either baking parchment or Silpat
Set oven rack to the center position; preheat the oven to 375°F.
Place tablespoon-size mounds of shredded cheese 2 inches apart on the lined baking sheet. Gently flatten the mounds with the back of a spoon or your finger, and then sprinkle with the seasonings of your choice.
Bake in preheated oven until the cheese colors slightly -- 8-9 minutes. Then transfer to a wire rack to cool.
The crackers can be made a day in advance, if covered with a paper towel and stored and at room temperature. (The crackers will not remain crisp if stored in a plastic bag.)
Enjoy the crackers as a snack or a cocktail appetizer. Or, float them on bowls of hot soup.
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More Cocktail Appetizers:
Onion & Asiago Rounds
Chive Pesto
Bacon-Wrapped Grissini
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