Spiced Cheese Crisps

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By: Andrew Chase

These crisps are lovely with a pomegranate martini before the meal. They are so irresistible, you might want to bake two batches.

Ingredients

1/2 cup (125 mL) finely grated extra-old Cheddar cheese

1/2 cup (125 mL) finely grated Parmesan cheese

1 tbsp (15 mL) all-purpose flour

1 tbsp (15 mL) cornmeal

2 tsp (10 mL) cumin seeds

1 jalapeño or hot green pepper, seeded and minced

Preparation

In bowl and using fork, mix Cheddar and Parmesan cheeses, flour, cornmeal, cumin seeds and hot pepper. On parchment paper–lined baking sheet, spread tablespoonfuls of mixture into 2-1/2-inch (6 cm) circles.

Bake in 400F (200C) oven until light golden, 5 to 6 minutes. Remove from oven; using spatula, loosen and let cool on rack. (Store uncovered in cool, dry place for up to 1 day.)

Makes 16 pieces.

Serving(s): 16

Nutritional Information
Per piece: about
Calories	33
Protein	2 g
Fat (total)	2 g
Sat. Fat	1 g
Carbohydrate	1 g
Cholesterol	6 mg
Sodium	81 mg
Calcium	6 % RDI
Iron	2 % RDI
Vitamin A	2 % RDI
Vitamin C	2 % RDI
Folate	1 % RDI

Also in this menu:

Easy and impressive

Source

Homemakers Magazine: November 2005

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