CHEESE SALT RECIPES

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CHOCOLATE-COVERED CHEESE WITH BLACK SEA SALT RECIPE: HO…



Chocolate-Covered Cheese with Black Sea Salt Recipe: Ho… image

Every time I make these for guests or for a cooking demo about real food made simply, people rave about them. They're surprising as an addition to an appetizer table—or even served after dinner paired with a nice cabernet or port. —Dorothy McNett, Pacific Grove, California

Provided by Taste of Home

Categories     Appetizers

Total Time 45 minutes

Prep Time 45 minutes

Cook Time 0 minutes

Yield 6-1/2 dozen.

Number Of Ingredients 3

8 ounces aged cheddar or Monterey Jack cheese
6 ounces bittersweet chocolate, chopped
Black sea salt

Steps:

  • Cut cheese into 1/2-in. cubes. In a microwave, melt chocolate; stir until smooth. Dip cheese cubes in chocolate, allowing excess to drip off. Place on waxed paper. Sprinkle with a few grains of salt. Let stand until set.

Nutrition Facts : Calories 24 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 19mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein.

CHEESE SABLES WITH ROSEMARY SALT RECIPE | FOOD & WINE



Cheese Sables with Rosemary Salt Recipe | Food & Wine image

These buttery cheese crackers were dreamed up by Anna May, a member of the online community Food52 who lives in West Dorset, England. The sables are an excellent party snack because they come together quickly and can be made in advance. Slideshow:  More Tasty Party Snack Recipes 

Provided by Food & Wine

Total Time 1 hours 45 minutes

Yield Makes 32 sables

Number Of Ingredients 7

1/2 cup plus 2 tablespoons self-rising flour, plus more for dusting
7 tablespoons unsalted butter, softened
1/2 cup grated Parmigiano-Reggiano cheese
1/3 cup shredded sharp cheddar cheese
Pinch of cayenne
1 tablespoon chopped rosemary
1/2 teaspoon kosher salt

Steps:

  • In a food processor, combine all of the ingredients except the rosemary and salt. Pulse until a crumbly dough forms. On a lightly floured surface, form the dough into a log 1 1/2 inches in diameter. Wrap in plastic and chill until firm, about 1 hour.
  • Meanwhile, preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a mortar, pound the rosemary with the salt until blended.
  • Using a thin, sharp knife, slice the dough into 1/8-inch-thick rounds. Arrange the sables 2 inches apart on the baking sheets. Bake in the middle and lower thirds of the oven for 12 to 15 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Sprinkle the hot sables with the rosemary salt and let cool on the sheets for 5 minutes. Transfer the sables to a rack to cool completely.

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