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Saturday
Oct092010

Mustard Gruyere Crisps

  • 1/2 pound Gruyere cheese
  • 1/2 cup unsalted butter, softened and cut into 3 or 4 pieces
  • 3 tablespoons grainy mustard
  • 1 cup all-purpose flour

1. In a food processor, shred the cheese. Take out the shredding blade, dump the shredded cheese onto a plate and put in the knife blade. Return the cheese to the processor bowl.

2. Add the butter and mustard to the cheese and process a few seconds. The mixture will be lumpy.

3. Add flour and process until a soft dough forms.

4. Using a spatula, scoop the dough out of the processor bowl onto a clean surface or a plate. Divide the dough in half and place each half on a piece of plastic wrap. Use the wrap to form each piece of dough into a log that is one inch in diameter and four or five inches long. You can push the dough together without touching it with your hands. Wrap the logs completely in plastic wrap and refrigerate until firm, at least one hour and up to 3 days.

5. When ready to cook, preheat oven to 350 degrees. With a sharp chef’s knife, slice the log into . inch-thick “crackers.” Place on cookie sheet (no greasing or parchment paper necessary) and bake 15 minutes. Cool on a rack.

Prep time: 15 minutes

Waiting time: At least an hour

Cooking time: 15 minutes

Makes 36 crackers

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