To sum this recipe up in one word would be....
ADDICTIVE!!..my husband and I can easily consume them in one sitting~BEWARE !!!
Rosemary is a side kick to that other kitchen spice; garlic. These crisps are incredible dreamy with the addition of garlic and black pepper to the discs of dough just before they bake. And the cayenne gives them their kick!
The crisp golden texture pairs the nutty flavor of the brown butter brought through by the baked Parmesan. There’s just a little creaminess too, from the cream cheese. The sharper your Parm is the more flavor your crisps will be, don't skimp on this ingredient .
The crisp golden texture pairs the nutty flavor of the brown butter brought through by the baked Parmesan. There’s just a little creaminess too, from the cream cheese. The sharper your Parm is the more flavor your crisps will be, don't skimp on this ingredient .
You can roll the mixture in some plastic wrap if you don't have parchment paper, just put a pile on the plastic and close the wrap so none will escape, then shape it into a log - don't be afraid so smush the mixture together, it needs to hold together well in the fridge. When you slice it don't use a serrated knife and don't saw the log, just slice straight down, some pieces may crumble but if you pack the mixture together well before you refrigerate it will be just fine.
1 1/2 cups Asiago or Parmesan Cheese
1 1/2 cups shredded Mozzarella
1/2 cup unsalted butter
1/2 cup brown butter*
2 pkg/ cream cheese softened
2 cups all purpose flour
1 tsp rosemary
1/2 tsp.salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. ground mustard
Brown Butter..
In a medium saucepan melt butter over medium heat until butter foams and turns golden brown with a nutty aroma. About to 10 minutes. Remove from heat and cool to room temperature.
In a large bowl, beat cheeses, butters,with a hand mixer on medium until smooth. In a separate bowl, toss together flour, rosemary, mustard, salt and pepper. Stir flour mixture into butter mixture, mixing until the dough comes together. Shape the dough into 6 logs about 12 inches long and 1 1/2 inches diameter, wrap with parchment paper or plastic wrap twisting at ends and refrigerate for at least 2 hours*
. *NOTE: I froze these for about an hour and sliced them very easily.
2 Preheat oven to 300F. Slice the log into 1/4-inch rounds and place rounds 2 inches apart on a parchment paper-lined baking sheet. Bake on the middle rack of oven until crisps are lightly golden around the edges, about 20 to 22 minutes. Cool completely. Store at room temperature in a sealed container for up to a week.
