Cheese Rounds Recipes

Steps:

• Preheat the broiler to 425 degrees F.
• With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes.
• Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread.
• Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
• When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

Steps:

• For the quinoa and goat cheese rounds: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• In a medium saucepan set over medium heat, combine the quinoa with 1 cup water. Bring to a boil, cover, then reduce the heat to a simmer. Cook, covered, until the hull is visible, about 12 minutes. Fluff the quinoa with a fork and set it aside to cool slightly.
• While the quinoa cooks, slice the goat cheese log into eight rounds.
• Add the olive oil to a medium saute pan over medium heat. Add the panko and toast, stirring, until golden. Remove the breadcrumbs to a shallow baking dish and let cool slightly.
• Press the goat cheese rounds into the toasted panko, coating them on all sides, then transfer to the prepared baking sheet. Bake until softened slightly, 4 to 6 minutes. While the goat cheese is baking, make the salad dressing.
• For the dressing: In a medium bowl, whisk together all of the dressing ingredients. Season with additional salt and pepper.
• For the assembly: Combine the cooked quinoa, salad greens, sliced almonds and dried cherries in a large bowl. Add all or a portion of the dressing, tossing to combine. Plate the salad topped with baked goat cheese rounds and serve immediately.

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.

Steps:

• Arrange bread on a foil-lined grill tray.
• Combine all remaining ingredients and spread onto each piece of bread.
• Grill until melted.

Steps:

• Using a mixer beat together all the ingredients until a dough ball forms. The dough will look shaggy. Put the dough onto a clean, floured work surface and roll into a 15-inch long log that measures about 1 ½-inches in diameter. Wrap the log in plastic wrap and freeze for 1 hour.
• Preheat the oven to 400 degrees. Unwrap chilled dough and slice into very thin (1/8-inch thick) coins. Arrange the cheese rounds in a single layer slightly apart on an ungreased baking sheet. Bake for 12-15 minutes, until the rounds begin to brown on the edges. Allow them to cool slightly before serving.

Steps:

• Cream butter.
• Preheat oven to 400 degrees.
• Add 1 egg to creamed butter, mix well.
• Stir in next 4 ingredients.
• Roll into ball and chill for 1 hour.
• Roll ball into 1/4 inch thick sheet.
• Cut out 1 1/4 inch thick rounds.
• Beat remaining egg in a bowl and brush on rounds.
• Sprinkle on sesame seeds.
• Bake for 12 minutes.
• Allow to cool and enjoy!