Super Bowl Appetizer: Sun-Dried Tomato Crisps

Sun-Dried Tomato Crisps

With the Worcestershire sauce and cayenne pepper, this cracker-like appetizer has a kick. Due to its texture, the Crisp is also ideal to serve with soups or salads. I keep the log in the freezer and slice it as I need for parties, meals or unexpected guests.  The easy and make-ahead Sun-Dried Tomato Crisps have become a stable in my culinary arsenal.

2 tablespoons minced dehydrated sun-dried tomatoes

2 cups grated cheddar cheese

1 ½ cups flour

1 cup cold butter, cut into small pieces

2 teaspoons Worcestershire sauce

1 teaspoon salt

½ teaspoon cayenne pepper

In a mixing bowl, combine all the above ingredients until the mixture comes together as dough.  Drop the dough onto plastic wrap making a 2 ½ inch wide log.  The dough will be sticky.  Refrigerate or freeze the wrapped dough for 1 – 2 hours or longer.  Slice the log into approximately 18 slices and place on a baking sheet lined with parchment.  Bake 325 for 12 minutes or until golden brown and crispy.  Remove the crisps to a wire rack to cool. The Crisps can be served warm or room temperature. Makes 1 ½ dozen crisps.