Cheese and Caraway Appetizers Recipe
Ingredients
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs) | |
| 1/2 cup crumbled blue-veined cheese | ||
| 2 cups all-purpose flour, unsifted | ||
| Caraway seed | 1 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Chopped chives | 2 Tablespoon, frozen | |
Directions
In bowl of electric mixer, beat together butter, Cheddar cheese, and blue-veined cheese until smoothly blended.
Stir in flour, caraway, garlic, and chives.
Shape mixture into a log about 20 inches long and about 1 1/4 inches in diameter; wrap in wax paper and chill until firm or until next day.(Wrap airtight to freeze for longer storage.)
To bake (thaw if frozen), cut log into 1/4 -inch-thick slices and place 1 inch apart on ungreased baking sheets.
Bake, uncovered, in a 375° oven for 10 to 12 minutes or until lightly browned around edges.
Serve warm or cooled, plain or topped with a cherry tomato half or zucchini slice.
Stir in flour, caraway, garlic, and chives.
Shape mixture into a log about 20 inches long and about 1 1/4 inches in diameter; wrap in wax paper and chill until firm or until next day.(Wrap airtight to freeze for longer storage.)
To bake (thaw if frozen), cut log into 1/4 -inch-thick slices and place 1 inch apart on ungreased baking sheets.
Bake, uncovered, in a 375° oven for 10 to 12 minutes or until lightly browned around edges.
Serve warm or cooled, plain or topped with a cherry tomato half or zucchini slice.
Chef
