Saturday, March 29, 2014

Cheddar-pistachio cheese crisps

These little nibbles are pretty freaking amazing.  First of all, their main ingredient in cheese so they are, of course, delicious.  They are crisp & tangy and kind of like a cracker-cheese hybrid.

There are a zillion ways to use these tasty tidbits.  I love them on an appetizer platter served alongside charcuterie with a nice glass of red, but they are also great salad toppers or an unexpected crunchy garnish for a soup.  Or just snack on them...they are kind of addicting!

They are quick & easy, beautiful, versatile and delish - what's not to love?

1/4 c. chopped roasted, unsalted pistachios
1/2 c. grated, aged cheddar cheese
1/2 c. shredded Parmesan cheese
1/4 c. panko breadcrumbs
1 t. finely chopped rosemary

Preheat oven to 350 degrees. 

Line a rimmed baking sheet with parchment paper or a silicone mat.

In a bowl, toss together the cheddar cheese, parmesan cheese, panko and rosemary.  Spread evenly over the lined baking sheet into approximately a 9 x 11 inch rectangle.  Sprinkle pistachios over cheese.

Bake 12-15 minutes until golden & crispy on the edges.  Remove from oven and cool completely.  Break into rough, asymmetrical shapes.

If you want to see a video version of this recipe from Kin Community & me, click HERE or on the video screen below.

1 comment:

  1. Looks great and easy to make. I want to try this Cheddar-pistachio cheese crisps using Sargento cheese at home. Thanks for sharing!