Gruyere cheese crisps
These delicate cheese wafers are a light and crispy soup or salad accompaniment, or serve them as a holiday appetizer. They are speedy and simple, and although they can be made early in the day, they’re best when pulled from the oven just before serving.
8 ounces Gruyère cheese
¼ cup finely chopped pecans or walnuts
Preheat the oven to 350°F. Line a baking sheet with kitchen parchment.
Slice the cheese into 1 ½- by 1-inch rectangles, about ¼ inch thick. Place them about 2 inches apart (they spread and become round as they bake) on a parchment-lined baking sheet. Sprinkle each piece of cheese with some of the pecans.
Bake for about 12 minutes, or until the cheese looks bubbly and is very lightly browned.
Place the baking sheet on a cooling rack and allow the cheese crisps to cool. Using metal spatula, transfer the crisps to a plate lined with a paper towel to absorb any excess oil.