Recipes

[katkitty]

Panera Pesto Crisps

Ingredients

1 1/2 cups shredded white cheddar cheese (about 6 ounces)
8 tablespoons (1 stick) unsalted butter, cut into 6 to 8 pieces
1 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/8 teaspoon ground white pepper
1 cup fresh basil leaves

1/2 cup pine nuts or walnuts
1/2 cup grated Parmesan cheese
1 clove garlic

Directions

1. Combine cheese, butter, flour, cayenne, and white pepper in a food
processor and pulse until thoroughly mixed. Transfer mixture to a large
bowl and set aside.

2. Combine the basil, pine nuts, Parmesan, and garlic in a food
processor and whirl until thoroughly mixed. Add the basil mixture to the
flour-and-cheese mixture. Stir until thoroughly combined.

3. Place two sheets of plastic wrap on a flat work surface and divide
dough between them. Shape dough into two logs, each about 1 3/4 inches
in diameter and 8 inches long. Secure the logs in plastic wrap, twist
ends closed, and refrigerate until firm. (Logs can be refrigerated up to
1 week.)

4. To bake, preheat oven to 350°F. Line a rimmed baking sheet with
parchment paper.

5. Unwrap the logs and slice them into 1/4-inch thick pieces; arrange
them on the baking sheet. Bake for 10 to 12 minutes or until edges are
golden brown. Let cool for 5 minutes. Carefully transfer to a rack to
cool completely