Gruyere, a hard Swiss cheese with alluring nuttiness, teams up with whole-grain mustard and caraway seeds to give these cracker coins a French flair.
Using the food processor helps to quickly turn out dough that yields tenderness.
They bake up crisp and lightly golden.
I like to serve them with sliced fruit, such as apples or stone fruit. They are also delicious served with baked Brie.
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