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Asiago Cheese Crisps

These addictive cheese crisps are the perfect appetizer to serve with drinks. Salty and cheesy with a slight kick, these are a favorite at cocktail parties, but they are also PERFECT to give as a cadeau at the holidays when tout le monde is inundated with sweet treats.


French lesson du jour

Cadeau - gift

Tout le monde - everyone



Asiago Cheese Crisps

(makes about 50-60)


1 clove garlic

4 oz Asiago cheese, shredded (about 1 3/4 cup)

1 3/4 cup flour (about 220 grams/8 oz)

1 1/2 tsp kosher salt

1/4-1/2 tsp cayenne pepper

freshly ground pepper, to taste

14 T cold unsalted butter, cut into small cubes (1 3/4 sticks/7 oz/200 grams)


Preheat the oven to 375 degrees. Line a baking sheet with parchment or a silpat.


In a large food processor fitted with the blade attachment, chop the clove of garlic with a few pulses. Add all other ingredients EXCEPT butter and pulse another few times.


Add the cold butter pieces and pulse until a ball of dough starts to form. It will clump together in one large piece. Turn the dough out onto the counter and pinch a small amount (about 1/2 tablespoon) into your hand and roll into a ball. Place on the baking sheet. Repeat, placing the balls an inch or two apart. Once the sheet is full of dough balls, gently press the dough down with fork to form the indentations that make these crisps so pretty and unique.


Bake for about 16-18 minutes until golden brown. Allow to cool. Voila! Eat happily.


Note: These store beautifully in the freezer for several months once cooled. You can also keep them in an airtight container in the fridge or on the counter.



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Lee Wedeberg

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