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Cheese Crispettes

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Cheese Crispettes

- Jenny

So, anyone dropping by this week? Maybe next? Want them to sit in your living room and talk among themselves while you make dinner, sneak sips of hard pear cider or hide in the bathtub under a pile of People Economist magazines? Then I suggest you whip up Cheese Crispettes

You will note that drbabs said these come from an old family recipe, one that featured oleo. Fun, right? 

You're using butter though, if possible one of the more high-fat varieties. Toss that with some cheese -- if you can get really good sharp cheddar pre-grated go for it -- along with cayenne and paprika, the spices that give life to all savory baked goods, sauces, and maybe some sort of cocktail I haven't yet tried. 

You are almost done! In fact, if you want to make this ahead, stop here and fridge the dough, and add the panko as the last step when you return to it.                    

Jit! Jit! Jit! (That's the sound of your food processor doing a few quick pulses.) Now scoop the dough out on to your parchment-sheet lined baking pan, dab a little salt (you don't need any more spices) and get them in the oven. In just 15 minutes or so, you have the perfect start to your evening.

One nit: I doubled this recipe and got only 20 crispettes, so I don't know about this "serves 40" smack, unless I just made them way too big. Oh well. I took them to a party, and didn't hear anyone complain. 


Cheese Crispettes by drbabs

Serves about 40

1 cup all purpose flour, sifted 
1 stick unsalted butter, room temperature
1 cup sharp cheddar cheese, grated
1/4-1/2 teaspoon cayenne pepper (or more to taste)
1/2 teaspoon smoked paprika (or more to taste)
1/4 teaspoon kosher salt (or more to taste)
1 cup panko bread crumbs

By day, Jennifer Steinhauer, aka Jenny, covers Congress for The New York Times. By night, she is an obsessive cook.

Photo by James Ransom

Tags: everyday cooking

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