Cheese Rounds Recipes

PARMESAN CHEESE ROUNDS

Steps:

• Preheat the broiler to 425 degrees F.
• With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes.
• Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread.
• Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking.

CHEDDAR CHEESE ROUNDS

Steps:

• Process pecans, flour, and cornstarch in food processor until finely ground. Add remaining ingredients and pulse until dough forms. Turn dough out onto lightly floured surface and roll into two 8-inch logs. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Slice logs into 1/4-inch rounds and place 3/4 inch apart on prepared baking sheets. Bake until golden, about 15 minutes, switching and rotating baking sheets halfway through baking. Let cool 3 minutes on sheets, then transfer to wire rack and cool completely. Serve. (Rounds can be kept in airtight container at room temperature for up to 3 days.).
• Make Ahead: At the end of step 1, logs can be wrapped in plastic, then foil, and frozen for up to 1 month. Defrost in refrigerator before proceeding with step 2.

SPICY CHEESE ROUNDS

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.

CHEESE & BACON ROUNDS

Steps:

• Place bacon, cheese, onion & flour in a bowl.
• Combine milk, egg & mustard and add mixture to dry ingredients.
• Line an oven-tray with baking paper, spoon tablespoonfuls of the mixture onto the tray, allowing enough space for spreading.
• Bake at 200.C for 20 mins or until golden.
• Can be eaten hot ot cold.