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Thursday, July 26, 2012

GRUYERE WALNUT CRISPS

I made these for a recent happy hour with friends.
I loved that I could make them in advance, throw together another platter with cheese and fruit, open a bottle of crisp white wine, and I was done with preparations.
Simple summer entertaining - absolutely perfect for an afternoon with the girls.

GRUYERE WALNUT CRISPS


3/4 cup unsalted butter, room temperature
8 ounces finely grated gruyere cheese
4 ounces finely grated sharp cheddar cheese
1 teaspoon salt
2 cups plus 2 tablespoons all purpose flour
1 cup chopped toasted walnuts

Using an electric mixer, beat butter in medium bowl until smooth. Beat in cheeses and salt. Add flour and walnuts, beat just until dough comes together, adding water by teaspoonfuls if dry. Divide in half, roll each half into a 15 inch log. Wrap in plastic and chill until firm, at least 4 hours.
Heat oven to 375F. Line 2 baking sheets with parchment paper. Cut logs crosswise into 1/4 inch slices. Arrange on prepared sheets, spacing 1/2 inch apart.
Bake crisps until golden brown, about 15 minutes. Transfer to racks and cool completely.
Enjoy!

Recipe adapted from Bon Appetit, November 2009
www.bonappetit.com/

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