This recipe for cheesy, crunchy, spicy goodness is easy to transport, and only takes a few minutes of preparation.

Red Pepper flakes or other seasoning of choice (e.g. smoked paprika)

About 28 Mini Croccantini crackers

10 oz. extra sharp cheddar cheese, grated fine

Arrange a rack in the center of oven and preheat to 475F

Spray a 10×15 inch jelly-roll pan (not shiny; recommended non-stick heavy brown or grey) with non-stick cooking spray, and arrange crackers in rows so that crackers are touching each other.

Sprinkle seasoning over crackers (if using), then sprinkle with pepper flakes. About 8 flakes recommended per cracker. Top evenly with cheese.

Bake for exactly 10 seconds then turn the oven off.

Leave in hot oven for approximately 15 – 20 minutes or until the crackers reach preferred level of crispness. Cheese should be light to medium brown.

Keep refrigerated until ready to eat. Should last up to 1 week, if you can wait that long.

Inspired by cookiemadness.com
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La Panzanella Artisanal Food Co.
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