CHEDDAR CRISPS WITH ROASTED GRAPE RELISH
Categories Mushroom Olive Onion Bake Kid-Friendly Quick & Easy Cheddar Pine Nut Celery Fall Jalapeño Grape Gourmet Small Plates
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 20
Steps:
- Make Cheddar crisps:
- Put oven rack in middle position and preheat oven to 400°F.
- Blend Cheddar, flour, and cayenne in a food processor until combined well. Add butter and blend until dough starts to clump, about 30 seconds. Turn out onto work surface and gently knead until combined well. Using palms of your hands, roll dough into a 3/4-inch-thick rope (about 20 inches long). Cut rope into 24 equal pieces and press each piece onto bottom and halfway up side of a muffin cup.
- Bake until golden and slightly puffed in centers, about 10 minutes. Cool in pan on a rack 10 minutes, then invert onto rack to cool completely. Leave oven on.
- Make grape relish:
- Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes. Cool to room temperature on sheet on a rack.
- Toss together grapes, olives, celery, onion, jalapeño, garlic, zest, vinegar, pine nuts, and remaining 2 tablespoons oil. Spoon relish onto cheese crisps and serve immediately.
GRAPE RELISH
This seemed like a very unusual relish and quite colorful. Definitely a change from the ordinary appetizers for the holidays.
Provided by Nana Lee
Categories Spreads
Time 40m
Yield 5 cups
Number Of Ingredients 13
Steps:
- Cut grapes in half vertically, the long way.
- Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes.
- Cool to room temperature on sheet on a rack.
- Toss together grapes with remaining ingredients and remaining 2 tablespoons oil.
- Spoon relish onto cheese crisps or other crackers and serve.
Nutrition Facts : Calories 204.7, Fat 14.8, SaturatedFat 1.6, Sodium 343.6, Carbohydrate 19.2, Fiber 1.9, Sugar 14.9, Protein 2.2
ASSORTED CHEDDAR CRISPS
Yield Makes about 100 thin crackers
Number Of Ingredients 11
Steps:
- Blend together butter, cheese, and yolk in food processor until smooth. Add flour, dried mustard, and salt and pulse until just combined. Transfer dough to a sheet of wax paper and divide into 3 portions (do not clean processor).
- Return 1 portion to processor, add pepper, and pulse until combined well, then transfer to another sheet of wax paper. Shape into a 7-inch-long log (1 1/2 inches thick), using paper as an aid, then roll up log in paper and twist ends of paper to close. Make 2 more logs on separate sheets of wax paper in same manner, using caraway seeds for second log and nigella seeds for third log (instead of pepper) and cleaning processor in between batches. Chill logs until firm, about 2 hours.
- Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Unwrap 1 log and cut enough thin slices (about 1/8 inch thick) from it to fill baking sheet, arranging slices 1 inch apart. Bake until edges of crackers are golden, 10 to 12 minutes. Transfer on parchment to a rack and cool slightly, about 15 minutes. Make more crackers in batches with remaining dough.
- Serve crackers warm or at room temperature.
ROASTED CHEESE CRISPS
These cheese crisps are very versatile....sprinkle them into a green salad, use with hors d'oeuvres, serve with cocktails, use as a garnish on macaroni and cheese, or just snack on them! Lots of different cheeses could be used, just make sure you use a hard cheese....if it's too soft it will just melt and spread to form a uniform sheet of cheese in your pan. Play around with the flavorings too...I've just added the red pepper but you can use sweet or hot chile powder or add some cumin, fennel or coriander seeds, lightly crushed. Herbs likie rosemary or thyme can be added as well.
Provided by Hey Jude
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Heat the oven to 375°.
- Shred the block of cheese lengthwise (longer shreds work better) using a box grater with holes about 1/4-inch wide.
- Place in a medium bowl.
- Sprinkle with the flour; toss gently with a fork to coat the cheese.
- Sprinkle with the red pepper, toss again.
- Place a silicone baking mat or a sheet of parchment paper on a 16 1/2-by-11 1/2-inch sheet pan.
- Scatter half of the cheese evenly over the mat.
- Shake the pan gently to even the cheese out. Or, you can spread the cheese mixture into circles, any size you wish, from 3 inches to 10 inches in diameter.
- Bake until the cheese is molten and golden brown, about 14-15 minutes.
- Remove from the oven; cool.
- Blot up any grease with paper towels.
- Break the crisp into large pieces; arrange on a platter.
- Wipe off the baking mat and repeating with the remaining cheese.
Nutrition Facts : Calories 178.7, Fat 14.1, SaturatedFat 9, Cholesterol 44.6, Sodium 264.1, Carbohydrate 2.1, Fiber 0.1, Sugar 0.2, Protein 10.8
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