Did you guys hear about the scientific paper that concluded that cheese was as addictive as drugs?
I mean, I wouldn’t call my love for cheese a problem per say, but when you return from a trip to Switzerland with almost your entire suitcase filled with nothing but smelly processed dairy (sorry Canadian customs!), you start to ask yourself questions. Namely, how much of this do I have to eat in one go so I can fit the rest into my fridge?
Sadly, just as quickly as science found an answer to my addiction, science debunked it. But I will continue to wear my cheese-addiction badge with pride.
This is a really easy recipe for some cheesy crumbly crispettes that come together very quickly and makes enough to feed a crowd. Serve with a sweet+savoury chutney, pair with wine, make it part of a cocktail assortment, the possibilities are limitless. I made this with some of the aforementioned smelly cheese I had smuggled in from my last trip to Geneva, but it can be made with cheddar, or any other sharp cheese that strikes your fancy. The key here is that you use a hard cheese, and make sure to season to taste.
Cheese Crispettes (Recipe adapted from Food52’s Bake)
Recipe Note: The dough can be made in advance, and the crispettes baked prior to serving – this ensure they will be warn and flakey, and that your house will smell like cheese. This recipe can also be adapted for those who are gluten-free, simply replace the all-purpose flour with chickpea flour, and the panko crumb with rice-crispies.
Makes about 60 small croquettes
1 cup all purpose flour, sifted
1 stick unsalted butter, room temperature
1 cup grated cheese (about 4 ounces) – I used a mix of Gruyère and Appenzeller
1/4 – 1/2 tsp cayenne pepper (or more to taste)
1/2 tsp smoked paprika (or more to taste)
1/4 tsp kosher salt (or more to taste)
1/4 tsp dried thyme (or more to taste)
1 cup panko bread crumbs
- Preheat oven to 350 and line cookie sheets with parchment paper.
- Put flour, butter, cheese, cayenne, paprika and salt into food processor and pulse till completely blended and a ball forms. Taste for seasoning and adjust.
- Add panko and process in small pulses (as few as possible) to incorporate panko into dough.
- Scoop small balls of dough (about 1/2 teaspoon) and roll in the palm of your hand. Place on cookie sheet and flatten with fork or spatula. (You can also roll the dough out about 1/2 inch thick and use small cookie cutters.) Sprinkle the tops with smoked paprika, thyme and more salt if desired.
- Bake at 350 for 15 minutes until the bottom is lightly browned and the crispettes are cooked through. I like these best when they are on the well-done side, so you may bake them a little longer–just watch carefully so they don’t burn.)
- Remove from cookie sheet and cool on wire rack