December 26, 2014
Bacon Cheese Coins
My friend Robin showed up for Christmas dinner last night with these really fantastic (and very rich) cheese crackers.
I asked for the recipe – and thought I'd share.
Gruyere and Bacon Wafers
2 slices bacon
4 ounces unsalted butter, room temperature
1 cup unbleached flour
1/2 cup finely grated gruyere
3 tablespoons grated parmesan reggiano
1/2 teaspoon sea salt
Cook the bacon in a cast iron skillet and chop in a food processor into small bits.
Add the butter, flour, cheeses, salt, and cayenne to the food processor.
Process until a ball forms. Be patient. It will happen eventually.
Form the ball into a log shape 1 1/4 inches in diameter using a sheet of plastic wrap.
Wrap the log in the plastic wrap and a sheet of aluminum foil and refrigerate for at least 3 hours.
Heat an oven to 375 degrees
Cut the log into 1/4" slices and place on a sheet of silpat or parchment paper. (do not grease)
Sprinkle with a little Maldon salt.
Bake until very lightly browned, about 8-10 minutes. They will get a little darker out of the oven.
Cool on a rack.
yield: about 36 wafers
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