Best Spicy Cheese Rounds Recipes

Cheddar Cheese Rounds image

Provided by Chef PotPie

Categories Cheese

Time 25m

Yield 60 serving(s)

Number Of Ingredients 7

1/4 cup pecans
1 1/4 cups all-purpose flour
1 tablespoon cornstarch
2 cups shredded sharp cheddar cheese (see note)
8 tablespoons unsalted butter, cut into pieces and softened (1 stick)
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

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.

Nutrition Facts : Calories 41.9, Fat 3.1, SaturatedFat 1.8, Cholesterol 8, Sodium 43, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 1.3

Marinated Cheese Rounds with Whole Spices image

Provided by Julia Moskin

Time 20m

Yield Two or three jars

Number Of Ingredients 9

6 small goat cheeses, 2 to 3 ounces each, or 1 log goat cheese, 10 to 12 ounces, cut into 6 pieces
2 teaspoons coriander seeds
2 teaspoons pink peppercorns
2 teaspoons black peppercorns
1 large sprig rosemary, cut into 6 pieces, or 1/2 teaspoon dried rosemary
2 or 3 bay leaves
2 or 3 strips lemon peel
2 to 3 cups extra-virgin olive oil
2 or 3 wide-mouth 1-pint or 1/2-liter jars

Steps:

Divide the cheeses between the jars. (It's not necessary for them to rest on the bottom.)
Divide the coriander, peppercorns, herbs and lemon peel on top of the cheeses. Gently pour in olive oil to fill the jars.
Close the jars tightly and refrigerate for about a week before serving.
Store in the refrigerator for up to two months. Serve the cheeses with toasts, crackers or salad. When the cheeses are gone, use the remaining oil in vinaigrettes.