Cheese Crackers Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - shredded Comte or Gruyere cheese
  • 1/2 cups - grated Parmesan cheese
  • 6 tablespoons - unsalted butter
  • 1 cups - all-purpose flour
  • 1 pinchs - cayenne pepper
  • 2 tablespoons - to 3 tablespoons chopped fresh chives
  • - coarse sea salt
  • Directions:

    In a food processor, combine the Comte, Parmesan, butter, flour and cayenne. Process until well combined and crumbly, 40 to 60 seconds.

    Transfer the mixture to a piece of plastic wrap and shape it into a log about 2 inches (5 cm) in diameter and 6-7 inches (15-18 cm) long. Roll up the log in the plastic wrap, patting is as you work so that it forms a smooth, even shape. Refrigerate for at least 1 hour or up to overnight.

    Preheat the oven to 350 degrees F (180 degrees C). Unwrap the dough and slice into rounds about 1/4 inch (6 mm) thick. Arrange on 2 ungreased baking sheets, preferably nonstick, spacing the rounds about 2 inches (5 cm) apart.

    Sprinkle evenly with the chives and then with about 1 teaspoon salt. Bake the crackers, 1 sheet at a time, until they are a light golden brown, about 10 to 15 minutes, rotating the pan from back to front halfway through the baking time to ensure even browning.

    For crispier crackers, bake for up to 3 minutes longer, but do not let the edges brown too much or the crackers will taste bitter.

    Remove from the oven, transfer to a platter or plates, and serve at once.

    Brief Description

    Baked crackers made with Gruyere and Parmesan cheese.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  French

    Prep Time: 1 hour(s) 30 min
    Cook Time: 15 min


    Serve with a light-bodied, spicy red wine such as a Burgundy, Chinon or Morgon.

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    Posted On:

    March 8, 2016

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