|Nutritional Guidelines (per serving)|
These cheese rounds, a little zippy from the cayenne pepper, taste wonderful with crudités and a glass of wine. Make sure the wine is spicy enough to hold its own against the pepper and sharp cheese flavors.
- 2 cups Cantal or sharp cheddar cheese, shredded
- 1/2 cup butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/8 to 1/4 teaspoon cayenne pepper
Using a mixer beat together all the ingredients until a dough ball forms. The dough will look shaggy.
Put the dough onto a clean, floured work surface and roll into a 15-inch long log that measures about 1 ½-inches in diameter. Wrap the log in plastic wrap and freeze for 1 hour.
Preheat the oven to 400 F.
Unwrap chilled dough and slice into very thin (1/8-inch thick) coins. Arrange the cheese rounds in a single layer slightly apart on an ungreased baking sheet.
Bake for 12 to 15 minutes, until the rounds begin to brown on the edges. Allow them to cool slightly before serving.