A Beautiful Bowl of Soup (15 page)

These delicate cheese wafers are a light and crispy soup accompaniment, speedy and simple, best when made just before serving.

Makes 24

8 ounces Gruyère cheese (see Tips)

¼ cup finely chopped pecans or walnuts

Preheat the oven to 350° F. Line a baking sheet with parchment paper (see Tips).

Cut the cheese into ¼-inch-thick slices, then into 1½-by-1-inch rectangles. Place them about 2 inches apart (they will spread and become round as they bake) on the prepared baking sheet. Sprinkle each piece of cheese with some of the pecans.

Bake for about 12 minutes, or until bubbly and very lightly browned.

Place the baking sheet on a wire rack and let the cheese crisps cool. Using a metal spatula, transfer the crisps to a plate lined with a paper towel to absorb any excess oil.

These cheese crisps are best when made the day of serving; cover lightly and store at room temperature. For longer storage, refrigerate for up to 2 days in a covered container.

TIPS

Gruyère cheese is a cow’s milk cheese with a rich, sweet, and nutty flavor and a pale yellow color. Buy the aged Swiss or French variety that is cut into wedges from large wheels rather than processed Gruyère.

Parchment paper is a grease- and moisture-resistant paper that can be used to line baking pans, to wrap foods that are to be baked en papillote, and to make disposable pastry bags. Parchment paper is available in kitchen supply stores and most super-markets.

Vegan recipe

Sage leaves may sizzle when added to the hot oil but won’t splatter if they’re patted dry. They make an attractive and tasty garnish.

Yield is variable

˜ Extra-virgin olive oil

˜ Whole fresh sage leaves

˜ Fine salt for sprinkling

Pour ½ inch oil into a small saucepan or skillet and heat over medium-high heat. When a drop of water sizzles when sprinkled into the pan, add the sage leaves. Fry for about 15 seconds, turning occasionally with a slotted spoon or tongs. (Don’t let the leaves brown, or they’ll become bitter.)

Transfer the leaves to a paper towel–lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.

Fried sage will keep for up to 2 days in a tightly closed container at room temperature.

All’s well that ends with a good meal.

—Arnold Lobel