Composition / ingredients
Step-by-step cooking
Step 1:
How to make crackers with cheese in the oven? Prepare the products. Take any white bread — loaf, baguette, plain white, I took ciabatta. Any vegetable oil is suitable, both ordinary sunflower and olive. The set of spices vary according to your taste or availability. I have paprika and oregano. Choose high-quality cheese, without vegetable fats, which melts well.
Step 2:
Cut the bread into arbitrary pieces — straws or cubes. If the crust is too hard, then cut it off.
Step 3:
Pour the oil into a small bowl, add the spices there, mix well. You can also add crushed garlic, or dry garlic powder.
Step 4:
Put the crackers in a large bowl, pour the oil and spices into it, mix. I stirred right with my hand, carefully, trying not to break the pieces. This way the oil will be distributed more evenly.
Step 5:
Take a baking sheet and cover it with baking paper. Put the crackers on it in an even layer in one row. Sprinkle them on top with salt to taste. Place the baking sheet in the oven, preheated to 170 ° C, for 15-20 minutes, until the crackers are browned and harden. Stir them from time to time.
Step 6:
While the crackers are baking, grate the cheese on a coarse grater.
Step 7:
After a while, remove the baking sheet from the oven and sprinkle the crackers with a thin layer of cheese.
Step 8:
Return the baking sheet to the oven, add the temperature to 220 ° C. Keep the crackers for another 5-10 minutes until the cheese melts. The exact time will depend on the characteristics of your oven. Remove the finished crackers from the oven and cool.
Step 9:
Serve crackers to soups, use for salads or as a snack with various sauces to cold drinks. Bon appetit!
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- White bread - 266 kcal/100g
