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Ingredients
- saltine crackers
- New York state extra sharp cheese (10 oz.)
- ground red pepper
Method
- Place crackers neatly on SilverStone (nonstick) cookie sheet. Crackers must fit tightly so cheese will not run between the crackers.
- Sprinkle crackers with red pepper to taste.
- Spread grated cheese on each cracker.
- Turn on broiler.
- Place pan on bottom rack and leave door open.
- When the cheese begins to dry out and most of the bubbles are firm on top, remove the pan from the oven.
- Allow the oven to cool.
- Return the cookie sheet to the oven set at 150° and close the oven door.
- Leave the crackers several hours (at least) to dry out.
- Crackers are best left in the oven until ready to serve (even for days).
