Cheddar Walnut Crisps

Lynnda Cloutier

By
@eatygourmet

This version of the Frico (the crispy cheep wafer from the Fruili region of Italy) these are the best. It's simplicity itself; The cheese can be quickly grated in a food processor, and a batch can be made in less than 10 minutes. The crisps can be made up to 4 days ahead. The only trick is to use parchment paper. source unknown


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Ingredients

2 1/2 oz. aged cheddar cheese, grated, about 1 cup
2 1/2 oz. parmesan cheese, grated, about 1 1/4 cups
2 oz. walnuts, coarsely chopped, 1/2 cup
2 tbsp. finely chopped fresh thyme or 1 tbsp. dried

Directions Step-By-Step

1
Preheat oven to 400. Set a rack in middle level. Line two baking sheets with parchment paper.
2
Mix cheese in small bowl. Drop mixture by rounded te4aspoonfuls onto the lined baking sheets, leaving about an inch between them. Flatten cheese mixture with back of a spoon.Sprinkle top of each cheese circle with a little of the chopped nuts and thyme
3
Bake, one sheet at a time for 5 minutes or til crisps are bubbling and edges are golden brown. Let stand for several minutes, then slide off paper with a spatula. Blot crisps gently with paper towels and serve at room temperature.
4
Store the crisps layered with parchment paper in an airtight tin.

About this Recipe

Course/Dish: Cheese Appetizers