Smoky Cheese Bites Recipes

Steps:

• Butter one side of each bread slice. Place 4 bread slices buttered side down on a work surface and top with half the cheese, distributing evenly. Cover with an even layer of red pepper strips and top with the remaining cheese. Close the sandwiches with the remaining bread slices buttered side up.
• Heat a large griddle over low heat. Working in batches, if necessary, add the sandwiches to the pan and cook for 3 minutes. Using a wide metal spatula, flip the sandwiches, then cook for 3 minutes on the second side. Continue flipping, cooking for about 3 minutes more on each side until the bread is crisped and the cheese is melted. Cut each sandwich into 6 bite-size pieces.

Steps:

• In large bowl, combine flour, salt, and cayenne pepper.
• Add cheese, mixing well.
• Cut in butter until mixture resembles a coarse meal.
• Knead dough with hands until smooth.
• Preheat oven to 425.
• On a lightly-floured surface, roll out dough to 1/4-inch thickness.
• Cut into rounds with a 1 1/2-inch biscuit cutter.
• Place rounds on greased baking sheets.
• Top each round with an almond.
• Bake for 10-12 minutes or until lightly browned around edges.
• Cool on wire racks.
• Store in airtight container.

Steps:

• Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
• Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
• When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.