Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c All-purpose flour Plus 3 tablespoons, softened
1/2 ts Salt 1 c Coarsely grated sharp
1/8 ts Cayenne -Cheddar
3/4 Stick (6 tablespoons) cold 3 tb Heavy cream
-unsalted butter, cut into 1 lg Egg, beaten lightly
-bits, 1 1/2 c Finely shredded Swiss cheese

from 1969

Into a bowl sift together the flour, the salt, and the cayenne, blend in
the 6 tablespoons butter and the Cheddar, and stir in the cream, stirring
until the mixture forms a dough. Chill the dough, wrapped in wax paper, for
2 hours.

Roll out the dough 1/16 inch thick on a lightly floured surface and using a
1 1/2 inch round cutter cut out rounds, rerolling the scraps and cutting
out additional rounds. Arrange the rounds on baking sheets, brush them
lightly with the egg, and bake them in batches in the middle of a preheated
450~ F. oven for 5 to 7 minutes, or until they are browned lightly. The
pastry rounds may be made 2 days in advance and kept in an airtight
container.

In a small bowl cream together well the Swiss cheese and the remaining 3
tablespoons butter. Arrange half the pastry rounds, bottom sides up, on
baking sheets, divide the cheese mixture among them, and sandwich the
mixture with the remaining pastry rounds, pressing the rounds together
lightly. Bake the croutes in the preheated 450~ F. oven for 4 minutes, or
until the cheese is just melted. Makes about 46 croutes.

Source: Gourmet magazine, January 1991 - favorite recipes from old issues

Browse by categories