It’s summertime, and on Butler Street that means impromptu gatherings. Sometimes it’s a houseful of kids running in and out, sometimes it’s teens looking for a quick meal between work shifts or something to snack on while they’re in front of the TV or video games, sometimes it’s neighbors and friends to catch up, either way, a good go-to app is golden. These cheese rounds are great in that role, you almost always have the ingredients on hand, they can be made with any cheese you like or have on hand, they can be made ahead, and store well for a good, long time.
Cheese rounds
1 c butter, softened to room temperatureIn a stand mixer, cream the butter until smooth. Add the flour, beat to combine. Add the cheese, beat slowly to combine.
4 c cheese, shredded
2 c flour
sesame seeds, poppy seeds, paprika
Place the sesame seeds, poppy seeds, and paprika is small bowls. Line a baking sheet with parchment paper. Using a teaspoon as a gauge, roll the mixture into small balls. Dipping some into the sesame seeds, poppy seeds, or paprika, and leaving some plain, place the balls on the parchment paper. When dipping, dip only half of the ball. Once all the mixture is rolled, place the balls in the refrigerator to chill for an hour.
Preheat oven to 400°. Bake cheese rounds for 10 minutes. Rounds will not appear dry or be brown, but do not overbake. Remove from oven and allow to cool 5 minutes before serving. The cheese rounds are great warm or at room temperature. If you’ll be serving them later, allow them to cool completely before storing them in an airtight container. They can be reheated for about 5 minutes if you want to serve them warm.
