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Gruyere Walnut Crisps
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Source: Cooking for Company, 2003
1/2 lb. | Gruyere cheese, (or good Parmesan) |
2 Tb. | minced fresh tarragon, (or rosemary or thyme) |
1/2 c. | toasted, chopped walnuts, (or almonds) |
Grate the cheese and toss with minced herb. Make mounds of about 2 tsp. of the cheese mixture on a sheet pan ocvered with parchment paper. Sprinkle mounds with walnuts. Bake at 350 degrees for about 8 minutes, until they've melted into golden wafers. Transfer to a rack to cool. Serve alone, or with a soup or salad.
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