Cheese Wafers with Herbs

Cheese-Wafers-With-Herbs

Party planning at the last minute is easy – cheese and crackers, a veggie tray, some chips and dips….and you’re done.

BORRRRINNNNGGGG!

Let’s take the traditional “cheese and crackers” and combine them into a SINGLE item to be served with whatever! Veggies? Sure. Cheeses? Absolutely. Salsa? Couldn’t be a better choice. Alongside a salad? No question about it. And with a glass of wine? Well, need I go on?

These cheese wafers are almost like refrigerator cookies – they’re that easy to make and just as easy to eat! Keep a couple of rolls in the fridge and / or freezer for a quick snack to munch on while preparing something else … and serving something else.  Served hot out of the oven or at room temperature, they will always fit the bill.

Make some with your favorite herbs … just mark the package what they are so you’ll know what to pull out. Just think, some of these with basil alongside of a Caprese salad or stick; maybe some cilantro with that bowl of chili instead of chips. Use your imagination. And this is a good way to use up those bits of herbs left over from your last creation!

Cheese Wafers with Herbs

  • 10 Tbsp. unsalted butter (1 stick + 2 Tbsp.), at room temperature
  •  3 oz. coarsely grated Parmesan cheese (approx.2/3 c, packed)
  • 1-1/4 c flour
  • 1 tsp. fresh herbs (thyme or rosemary) use one or the other, not both together
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • Pinch cayenne pepper

Place the soft butter in the bowl of an electric mixer and with the paddle blade, mix until light and creamy. On slow speed, add remaining ingredients and mix well until a soft dough is formed and dough holds together.

Place dough on lightly floured board and roll into a 13” log, keeping it the same circumference all along and flatten the edges. Wrap the log in plastic or wax paper and refrigerate until firm. (You can freeze at this point. Defrost in refrigerator before using if frozen.)

Preheat oven to 350. Line a baking sheet with parchment paper.

Unwrap the log and slice evenly into 1/4“ to 1/2“slices (depending on how thick you want them to be). Place the slices in rows on the parchment. They can be close but not touching (they won’t spread a lot),

Bake about 30 minutes or until edges just start to brown very lightly. Don’t let them brown all the way or they won’t look or taste good!

Toque

Tip from the Toque: When cutting anything in a round log into slices, rotate the log about a 1/8 to a 1/4 turn after each slice. This helps keep the slices round instead of getting them slanted.

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