Cheddar Crisps with Roasted Grape Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24 hors d'oeuvres
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1 tablespoon red wine vinegar
- 1/8 teaspoon black pepper
- 1/2 teaspoon minced garlic
- 1/8 teaspoon cayenne
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 2 tablespoons unsalted butter, softened
- Carbohydrate 6 g(2%)
- Cholesterol 7 mg(2%)
- Fat 6 g(9%)
- Fiber 0 g(2%)
- Protein 2 g(4%)
- Saturated Fat 2 g(9%)
- Sodium 87 mg(4%)
- Calories 81
PreparationMake Cheddar crisps: Put oven rack in middle position and preheat oven to 400°F. Blend Cheddar, flour, and cayenne in a food processor until combined well. Add butter and blend until dough starts to clump, about 30 seconds. Turn out onto work surface and gently knead until combined well. Using palms of your hands, roll dough into a 3/4-inch-thick rope (about 20 inches long). Cut rope into 24 equal pieces and press each piece onto bottom and halfway up side of a muffin cup. Bake until golden and slightly puffed in centers, about 10 minutes. Cool in pan on a rack 10 minutes, then invert onto rack to cool completely. Leave oven on. Make grape relish: Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes. Cool to room temperature on sheet on a rack. Toss together grapes, olives, celery, onion, jalapeño, garlic, zest, vinegar, pine nuts, and remaining 2 tablespoons oil. Spoon relish onto cheese crisps and serve immediately. Cooks' note:Cheddar crisps can be made 3 days ahead and cooled completely, then kept in an airtight container at room temperature.
PreparationMake Cheddar crisps: Put oven rack in middle position and preheat oven to 400°F. Blend Cheddar, flour, and cayenne in a food processor until combined well. Add butter and blend until dough starts to clump, about 30 seconds. Turn out onto work surface and gently knead until combined well. Using palms of your hands, roll dough into a 3/4-inch-thick rope (about 20 inches long). Cut rope into 24 equal pieces and press each piece onto bottom and halfway up side of a muffin cup. Bake until golden and slightly puffed in centers, about 10 minutes. Cool in pan on a rack 10 minutes, then invert onto rack to cool completely. Leave oven on. Make grape relish: Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes. Cool to room temperature on sheet on a rack. Toss together grapes, olives, celery, onion, jalapeño, garlic, zest, vinegar, pine nuts, and remaining 2 tablespoons oil. Spoon relish onto cheese crisps and serve immediately. Cooks' note:Cheddar crisps can be made 3 days ahead and cooled completely, then kept in an airtight container at room temperature.
