Tuesday, September 23, 2014

Rosemary Cheese Crisps

I love cheese.

The end.

I guess that's not quite enough for a blog post, is it?

So, let me expand on the subject.
I've been known to scrape that nice browned crispy cheese bit off of the pan after making a grilled cheese sandwich and eat it.  You know the bit I mean, it oozes out of the side of the sandwich and glues itself to the pan.  I love the browned cheese on top of a baked Mac and Cheese Casserole, heck, I've even 'fried' cheese in a pan, and it was good.
I like cheese.
 I've been dying to try making some crisp cheese crackers, or crisps if you prefer that nomenclature.
While looking at all the great dishes that were made for the Secret Recipe Club offerings this week, I started  drooling over a Stromboli recipe that In the galley had made and then my eye was caught (and it didn't hurt a bit) by a post called Zesty Parmesan Crisps with Pine Nuts.
I immediately bookmarked the recipe, then shamelessly copied it onto a new post here, but realized I was going to have to make it my own, as the Swallowtail Caterpillars had helped themselves to my parsley and there was none left.
I had some Asiago cheese in the fridge as well as some Parmigiano, so I grated them both up, grabbed some Pine Nuts that were trying to hide in the pantry, went outside and snipped some fresh rosemary.   And since it's Tapas Night this week, it meant I had a perfect opportunity to make them, and share.  It also meant I didn't eat them all by myself.  Which is a good thing, cause they're kinda more'ish. 

1 cup shredded Parmigiano-Reggiano
1 cup Asiago
1/2 Cup Bruschetta Jack (a cheese from Sargento)
1/2 cup Pine Nuts
1 teaspoon fresh Rosemary, chopped

1 tablespoon flour (I think you could use rice flour or cornstarch to make this gluten free)

Freshly ground black pepper or cayenne for more heat.
2 Tablespoons parsley (mine was eaten by the swallowtail caterpillars so I didn't get any in there)

Heat oven to 400 deg.  Put the rack in the middle.  Get out one or two baking sheets and line them with either parchment paper or a silicone baking mat or a teflon parchment sheet.  I have both, so I used both kinds, thanks to two of my siblings who gifted me them.  

Sorry, here's the rest of the directions.

Mix the cheeses, pine nuts, herbs and flour together.  Then go ahead and grind some fresh black pepper into it.  Toss, stir, mix it up.

Get your 1 tablespoon scoop out or just use a tablespoon, and scoop out a generous spoonful of the cheese mixture, place it on the baking sheet lined pan, mound it up a little.

See what happens when you don't tuck them in?

Tuck in the stray bits of cheese that are trying to escape, then flatten it just a little.  Space the mounds every three inches or so, these will spread out somewhat while baking.

Toss or mix the mixture in between baking each sheet, you want the flour to stay distributed.
Bake for about 6 minutes, until nice and golden.   Don't get distracted doing something else cause these can burn easily.   
Take out of oven, and if you do like I did, put the second pan into the oven.  Let the first pan sit for a minute or two, this helps the crisp to firm up a little, then transfer them over to a baking rack to cool completely.

Try not to sample too many of them, you do want to leave some for your guests.   This made just over three dozen.  That I counted, and that was umm, after sampling a few. 
Place them in a covered container, separate the layers with some wax paper.  They'll keep for up to three days.  You can also freeze them for a great quick treat.   (Yeah right, like that's going to happen around here) .

I think these would be so totally awesome at a cocktail party, where you don't want more than a nibble or two.  
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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