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9 oz flour
1 lb cheddar cheese - coarsely grated extra-sharp
5 oz butter - diced
1 tsp salt
2 Tbsp cream
-
tomato concassee
Assorted alternate garnishes (such as celery seeds, poppy seeds, sesame seeds and pecan halves; optional)
=Preheat oven to 350°F Line 2 baking sheets with parchment paper. Combine flour, cheese, butter and salt in processor. Blend until cheese is finely chopped. Add cream; blend until moist clumps form.
Roll dough into balls, using 1 level tablespoon dough for each. Place balls on prepared baking sheets, spacing 1 inch apart. Top with a pea of tomato concassee or alternate garnish.
Bake cheese balls until cooked through and golden brown on bottom, reversing sheets halfway through baking, about 22 minutes. Cool completely on sheets. (Can be made 1 day ahead. Store in airtight container at room temperature.)
1 lb cheddar cheese - coarsely grated extra-sharp
5 oz butter - diced
1 tsp salt
2 Tbsp cream
-
tomato concassee
Assorted alternate garnishes (such as celery seeds, poppy seeds, sesame seeds and pecan halves; optional)
=Preheat oven to 350°F Line 2 baking sheets with parchment paper. Combine flour, cheese, butter and salt in processor. Blend until cheese is finely chopped. Add cream; blend until moist clumps form.
Roll dough into balls, using 1 level tablespoon dough for each. Place balls on prepared baking sheets, spacing 1 inch apart. Top with a pea of tomato concassee or alternate garnish.
Bake cheese balls until cooked through and golden brown on bottom, reversing sheets halfway through baking, about 22 minutes. Cool completely on sheets. (Can be made 1 day ahead. Store in airtight container at room temperature.)
