Sliced cheddar, monteray jack, pepperjack
Make sure they are fairly evenly sliced. Put them on baking sheets covered with parchment (very important. They become absolutely welded to the sheets themselves or to aluminum foil.)
Bake at 350 F until done. Monterey/pepper jack (left) will turn brown when done, cheddar (right) will not. But basically they are done when the cheese is no longer gooey. Remove from sheets, cool, eat! They are perfectly crisp!
I have experimented with a few cheeses. Some work, some don't. Mozzerella definitely doesn't work.
1 comment:
Have you tried a baking stone? That's how we did it for pampered chef parties, no parchment paper necessary.
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