cheddar walnut crisps
(1 rating)
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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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(1 rating)
Ingredients For cheddar walnut crisps
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2 1/2 oz. aged cheddar cheese, grated, about 1 cup
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2 1/2 oz. parmesan cheese, grated, about 1 1/4 cups
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2 oz. walnuts, coarsely chopped, 1/2 cup
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2 tbsp. finely chopped fresh thyme or 1 tbsp. dried
How To Make cheddar walnut crisps
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1Preheat oven to 400. Set a rack in middle level. Line two baking sheets with parchment paper.
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2Mix 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
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3Bake, 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.
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4Store the crisps layered with parchment paper in an airtight tin.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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