Makes about 2 dozen crisps
These lacy crisps are one of my staple hors d'oeuvres. They're simple but exceptional, with just enough substance to curb but not kill the appetite. They also can be made ahead, and they don't need to be passed. Once they've been set out, they disappear.
Because shredded cheddar cheese available in packages is less moist and oily than freshly grated, it is preferable for this recipe.
1/2 cups (6 ounces) packaged shredded sharp cheddar cheese
Adjust oven racks to low and middle positions and heat oven to 425 degrees. Line two baking sheets with parchment paper.
Spoon about 1 tablespoon cheese onto one sheet, then spread into a round with your fingertips so that cheese is more or less in a single layer. Repeat with remaining cheese, keeping cheese disks about 1 inch or so apart. (You should get about 12 wafers on a large sheet.)
Bake until crisps stop bubbling, 9 to 10 minutes, switching sheets after 5 minutes if they appear to be cooking unevenly. Transfer to a wire rack to cool.
When should I serve it?
As a light nibble before just about any dinner.
In or with a first-course salad.
How can I vary it?
Make parmesan crisps by substituting grated parmesan cheese for the cheddar.
How far ahead can I make it?
For peak freshness, make the crisps no more than 2 days before serving.
What about leftovers?
Stored in an airtight tin, the crisps will keep for at least 1 month.
Perfect Recipes for Having People Over
by Pamela Anderson
Houghton Mifflin Company
Hardcover; 432 pages, $35.00
Recipe reprinted by permission.
This page created December 2005
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