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Gruyere Cheese Snowflake Crisps Recipe

Photo by Kathy Whyte

This is a super-fast treat if you have unexpected company coming or you want a neat, crispy snack. The whole thing takes less than 15 minutes to make.

Gruyere Cheese Snowflake Crisps

1 brick mild gruyere cheese (whatever size you want)

sesame seeds

 red pepper flakes

seafood cocktail sauce

Preheat oven to 350. Line cookie sheets with parchment paper. With a paring knife, slice cheese into 1/4 inch thick squares. (I tried using a box grater, but the slices always broke.) Arrange slices on cookie sheets, spacing at least an inch apart to allow for spread. With the size of the brick of cheese I had, I got 2-inch by 2-inch squares and only placed three squares per row.  Sprinkle tops with sesame seeds or red pepper flakes.  Place cheese in the oven and check after about five minutes. Once the slices are bubbling all the way through and starting to brown a little on the edges, remove from the oven to cooling racks.  When the crisps are cool, drain on paper towels (Gruyere becomes rather ‘greasy’ when baked.) Serve crisps with the cocktail sauce on the side for dipping.

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