Spicy Cheese Rounds Recipes

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SPICY CHEESE ROUNDS



Spicy Cheese Rounds image

Make and share this Spicy Cheese Rounds recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     European

Time 20m

Yield 24 rounds, 12 serving(s)

Number Of Ingredients 6

2 cups cantal cheese or 2 cups sharp cheddar cheese, shredded
1/2 cup butter
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8-1/4 teaspoon cayenne pepper

Steps:

  • 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 degrees. 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 12-15 minutes, until the rounds begin to brown on the edges. Allow them to cool slightly before serving.

MARINATED CHEESE ROUNDS WITH WHOLE SPICES



Marinated Cheese Rounds with Whole Spices image

Goat cheese is no longer the trendy dairy avatar that it was in the 1980s, but it deserves to be rediscovered. The fresh cheese can be chalky, but in this recipe, the rounds are softened in olive oil for a week, giving them a lush, spreadable texture. Cheese and oil both absorb the taste of bay leaf, black pepper, rosemary and lemon, and the pink peppercorns add crunch, perfume and festive color.

Provided by Julia Moskin

Categories     easy, appetizer

Time 20m

Yield Two or three jars

Number Of Ingredients 9

6 small goat cheeses, 2 to 3 ounces each, or 1 log goat cheese, 10 to 12 ounces, cut into 6 pieces
2 teaspoons coriander seeds
2 teaspoons pink peppercorns
2 teaspoons black peppercorns
1 large sprig rosemary, cut into 6 pieces, or 1/2 teaspoon dried rosemary
2 or 3 bay leaves
2 or 3 strips lemon peel
2 to 3 cups extra-virgin olive oil
2 or 3 wide-mouth 1-pint or 1/2-liter jars

Steps:

  • Divide the cheeses between the jars. (It's not necessary for them to rest on the bottom.)
  • Divide the coriander, peppercorns, herbs and lemon peel on top of the cheeses. Gently pour in olive oil to fill the jars.
  • Close the jars tightly and refrigerate for about a week before serving.
  • Store in the refrigerator for up to two months. Serve the cheeses with toasts, crackers or salad. When the cheeses are gone, use the remaining oil in vinaigrettes.

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