October 8, 2012Posted in: Appetizer
Hi. Please excuse the brevity of this post, but as I type I’m sitting next to our 36 hour old newborn Baby Boy 2! All are doing well – Rachel, Baby, Toddler, and me.
We weren’t expecting Baby for a few more days. Surprise surprise, he’ decided to come on Friday (What great timing with the weekend!).
Today’s post is for The Secret Recipe Club reveal. We were assigned the blog Bluebonnets & Brownies, a gorgeous looking blog written by Amber, a Texan who now lives in New Jersey with her British husband. Despite now residing in a definitively non-mid-western state, she still enjoys cooking up her favorite cuisine with a proudly Texan flair.
We really wanted to cook up Amber’s Breakfast Tacos, as they are a recipe close to her heart, and they look so tasty. We love bacon, eggs and cheese, so what’s not to like about that? But the past few weeks have been a little hectic in the morning with the Toddler wanting to get the eating done and the playing on, and preparing for Baby, and breakfasts are kind of fast. So I’m saving this one for a slow weekend this Fall, and in the meantime we baked up these delicious Garlic Rosemary Cheese Crisps Amber had shared.
We’re big time fans of anything with cheese here. Maybe too big – whenever you ask the Toddler what he wants to eat, any time of day, he says “Cheeeese!” (we really don’t feed him cheese all the time, he just loves to ask for it). The other great thing about this recipe is you can prepare it the night before then leave it in the fridge until the following day to bake it. Great for parties. Great for young parents with limited time in the kitchen. Great for a new-baby-on-the-way, take-with-you-to-the-hospital snack
Garlic Rosemary Cheese Crisps
- 1 1/2 cups all-purpose flour
- 1/2 cup butter, room temperature
- 1/2 teaspoon kosher salt
- 2 cups (8 oz.) Shredded Mozzarella Cheese
- 1/4 cup (1 oz.) Grated Parmesan Cheese
- 3 tablespoons fresh rosemary (about 4 full sprigs)
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons half and half or milk
- Garlic Salt and more freshly ground black pepper for garnish (optional)
- Make sure your butter is room temperature, the dough will not easily come together if it isn't.
- In the bowl of a food processor, pulse the flour, butter, and kosher salt until they come together in a shaggy dough.
- Add mozzarella and parmesan, fresh rosemary, black pepper, and milk. Pulse again until you have a smooth dough, about 2 minutes.
- Remove dough to a large sheet of wax or parchment paper and roll into a long tube-shape. Refrigerate for at least 2 hours (or toss it in the freezer for an hour).
- When the dough has been chilled for long enough, preheat the oven to 350Â°F.
- Remove the dough from the refrigerator and unwrap it from the wax paper. With a sharp knife, cut the dough into very thin slices, no more than 1/8". Any thicker and the biscuits will not crisp up when baked.
- Line a baking sheet with parchment paper, then place the dough slices in even rows. No need to space them out much, they barely puff up, if at all.
- Once the baking sheet is filled, sprinkle the dough with garlic salt and grind fresh black pepper over it all to your tastes. Neither is required, and the crisps taste okay without them if you want to leave them out.
- Bake for 6 minutes, then flip over each crisp. Bake for at least another 6 minutes on the 2nd side. Watch for that golden brown color, and start with your timer set to 6 minutes on each side.
- Allow to cool on a wire rack, then place in an airtight container for storage.
Recipe from: Bluebonnets & Brownies