I've been making these for years; they are quick, with fairly simple ingredients. You will find that the cornmeal gives them a nice crunch. Add your favorite herb or spice, or no spice at all -- just the cheese is very flavorful. Experiment with the cheeses: use Parmesan or gouda as part of the equation; even a touch of blue cheese adds a great tangy flavor. It is easy to double or triple the recipe, depending on how many you want or how many guests you are serving. They will freeze really well. You just need to heat them up in the oven for 5 minutes at 325° F. —Katheryn's Kitchen
Test Kitchen Notes
I've always wondered how chefs make those delicious cheese crisps that top salads, and now I know. These earn major points for ease; I almost spent less time making them than I did polishing off half the batch. After 6 minutes, the crisps were still a bit soft and the flour and cornmeal hadn't fully incorporated, so I gave them an extra two minutes, and bingo -- they were ready to go. I'm putting these into the regular rotation. —Rivka
16 to 18
aged cheddar, finely grated
Gruyère, finely grated
cracked black peppercorns
In This Recipe
Preheat oven to 400° F. Add all the ingredients to a medium bowl and mix well.
On a parchment paper or silicon-lined baking sheet, place 8 to 9 tablespoons of the cheese mixture. Make sure the cheese piles are about 2 inches apart. When melting, the cheese will spread out. Bake until light golden brown, 5 to 6 minutes; please watch closely. Take them out of the oven and let them cool and harden a little. With a spatula, carefully move from the pan onto a wire rack to completely cool.
What's great about this snack is that you can make them ahead of time and just warm a little before serving in a 325° F oven. If you want to keep them longer, place in a sealed container and freeze for up to 3 months. I've done this many times.