Herbed Asiago Cheese Crisps are melted cheese rounds that make a great accompaniment to Christmas cocktails. To cut cost try using Swiss or cheddar cheese. You’ll still end up with an appetizer that people won't be able to stop eating. Older kids can help grate the cheese; younger kids can arrange the cheese on the baking sheets. Kids of all ages enjoy the transformation from grated cheese to lacy, crisp cheese wafers. They are served as you would potato chips; that is, you just nibble on them straight out of hand.
Herbed Asiago Cheese Crisps
Special equipment: Parchment paper
Preparation time: 5 minutes
Cooking time: 10 minutes
Yield: 24 crisps (2 to 3 per person)
8 ounces Asiago cheese, grated
1 teaspoon finely chopped rosemary, basil, or marjoram
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and spray lightly with cooking oil spray.
If you can’t find Asiago cheese, try Swiss or even cheddar. Just watch carefully during baking, as the timing may be slightly longer or shorter
Toss the grated cheese in a bowl with the herb. Make twenty-four 2-tablespoon-sized mounds and place them about 2 inches apart on each pan. Bake for about 10 minutes. The cheese will melt and will begin to bubble. Don't let the cheese brown or it will be bitter.
Let the crisps cool on pans. Serve immediately or store in an airtight container for up to 2 days.
Whether the kids or you are grating the cheese, watch out for your knuckles! Skinning knuckles is one of the most common kitchen accidents, and grating cheese is usually the culprit.