These crispy hors d’oeuvres are great with drinks or a glass of wine! Make them ahead and keep them in the freezer for unexpected company. You can freeze the baked crisps or the dough for fresh baked crisps with out the prep.
2 ounces Speck Alto Adige IGP, chopped
2 ounces Asiago D’Allevo DOP, grated, equaling 1/2 cup
3 tablespoons unsalted butter, cut into thirds
1 teaspoon onion flakes
1 teaspoon Italian Herb Blend
1 cup unbleached flour
1 teaspoon baking powder
2 Tablespoon Extra Virgin Olive Oil
2 egg whites (optional)
¼ cup Asiago Pressato DOP
Parchment lined baking sheets
Preheat oven to 375 degrees.
Line baking sheets with parchment.
Place Speck Alto Adige IGP in food processor fitted with steel blade. Pulse a few times to make it very fine. Add cheese & butter and process until smooth.
Add flour and baking powder and pulse just until flour is blended in. This will look like coarse corn meal. Stream in Extra Virgin Olive Oil to bind, approximately 2-3 tablespoons.
Roll dough into balls and place on parchment baked lined baking sheets. Brush with egg white and sprinkle with additional Asiago DOP.
Bake 8-10 minutes until golden brown.
Dough can be frozen or crisps can be baked and frozen.
Do not let parchment extend beyond baking sheet or it will burn.