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Cheddar Cheese-Chive Tuiles

Today’s post is actually going to be a 2-fer, as my mom used to say.  The Cheddar Cheese-Chive Tuiles (or lace, if you prefer) are the garnish for the next post: Leek & Potato Soup.  The soup is creamy, soothing, and has an onion-y perfume to it, but I felt it needed a bit of umph.  With it being a Friday during Lent, I couldn’t really just chop up some ham or cook up some bacon to toss on top of it, so I drummed up these cheesy, chewy creations.  They melt lovingly into the warm soup giving it a hit of tanginess.  Chives sprinkled on the dish along with some in the tuiles provide a bit of contrasting color as well as herbal grassiness.

Cheddar Cheese-Chive Tuiles

Serving Size: makes 4

Prep time: 20 minutes


1 c. Cheddar Cheese, shredded or grated (good-quality, not pre-shredded)

2 tsp. Chives, finely chopped (use fresh, not dried)


Preheat the oven to 350 degrees Fahrenheit.  Line a baking sheet with parchment paper.

Grate the cheddar cheese.

Chop the chives.

Toss together the cheese and the chives.

Place four mounds of cheese and chives on the baking sheet.

Place in the oven to cook for about 5 minutes, checking them after 3 minutes to make sure that they aren’t getting brown around the edges just yet.

Here’s how they should look when they are ready to be taken out of the oven.  Let them cool for about 2 minutes.

Carefully peel the tuile off of the paper and drape it over a curved surface, such as a rolling pin so that it gets that curved shape.  You can use a beer or wine bottle, too, but these do have a lot of grease on them (see wet spots on the parchment paper) due to the cheese, so that could get kind of messy.

Let the tuiles rest on the rolling pin for about 5 minutes, until they have taken shape.  Carefully remove from the rolling pin, keeping their curves.  These are great with the soup, but could be lovely with a salad or even as a garnish for roast beef.

Cheddar Cheese-Chive Tuiles

Buon appetito!

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