Tuesday, February 15, 2011

Cheez it ish Crackers


These really taste like Cheez Its...but better. I think the French really have it goin on with gruyere cheese. It's worth every penny of the $10.99 a pound it goes for. The cheese makes these crackers. And for an extra cheesy zip I snuck in 1/4 cup of fresh grated parmegiano reggiano.

These crackers are easy to make too. All the ingredients come together in just a couple of minutes in a food processor.


You have a few options to form the dough into crackers. You can roll out the dough and cut it with a cookie cutter, roll it into logs and slice off rounds or you can press them into a mold and then slice. Keep in mind you have to refrigerate it for a good couple of hours before slicing. I actually refrigerated mine overnight. I had these cute little appetizer dishes that I thought would make the perfect mold for these cheesy crackers. Just line the mold with plastic wrap and press in the dough.


Refrigerate, remove the dough and slice into 1/8 - 1/4 inch thick crackers.


Place on a baking sheet...you could space them closer together than I did. They don't expand much in the oven.


And serve! These make a great snack or appetizer. A nice glass of sauvignon blanc would be the perfect accompaniment. These little bites are addictive, so don't even bother making only half a batch. They keep for several days in a sealed container....but they really won't last that long because they are so stinkin good! Even my picky Hubby gave the Cheez is ish Crackers a thumbs up.


The recipe comes from Dorie Greenspan's book, Around My French Table. An excellent cookbook if you are in the market for some great recipes and entertaining reading. It rates among my top 5 most used cookbooks.

2 comments:

  1. hmmm - these look glorious. And yes - Gruyere is worth every penny. One of my abslute favorite cheeses.

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  2. Gruyere is my absolute favorite! I'm not even a big cheese lover but I can't get enough of that stuff. I tried these crackers when a friend made them, and they were wonderful.

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