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This quite possibly could be one of the easiest recipes you will ever make, but it never ceases to amaze anybody I serve it to. Why? Simple. It has only one ingredient, which happens to be cheese. It’s really hard to find a cheese hater out there, and even more difficult to find a melted cheese hater.I love horsing around with this recipe. For starters, you don’t have to use the super expensive Parmigiano-Reggiano cheese. For this recipe, I opt for domestic Parmesan, or a Grana Padano. My favorite way to make them is to use a combination of cheeses, and love a combination of Parmesan/Grana Padano, Asiago, and Provolone. Often I will throw in a little bit of Sharp Cheddar too – It just depends on what is hanging around the house when the mood strikes. The only thing you want to be careful about is the use of super moist cheeses like Mozzarella or Jack. I think that would make the crackers spread too much, unless you used it in combination with mostly a drier cheese.

Just thinking… If you happen to have a guest or family member who cannot eat dairy, you might try this out with one of the non-dairy cheeses out there. I haven’t, so just suggesting at this point.
  • Freshly grated Parmesan cheese. Use as little or as much as you want, keeping in mind that each cracker uses about 2 tablespoons of cheese.
  1. Preheat oven to 350 degrees.
  2. Grate the cheese by hand or use a food processor. If using a food processor, cut the cheese into about 1-inch cubes and process in small batches or you will run the risk of getting the processor blades stuck in cheese. This is not pretty.
  3. Drop the grated cheese in about 2 tablespoon scoops onto a cookie sheet that has been well greased, or on parchment paper, or on a Silpat mat. Note: A coffee measuring spoon works well for this since it just happens to be 2 tablespoons. Pat the cheese down to form a round, cracker shape.
  4. Bake the crackers for about 10 minutes, or until the cheese is bubbling fiercely and starting to turn color to a more golden shade.
  5. Remove from oven and let cool on the baking sheet. When cool, you can serve immediately. If you have any left over, I like to keep them in a zip lock bag in the refrigerator. These crackers can also be frozen.
Recipe by Bird's Nest Bites at