A Cheesy dilemma
If I'm going to make a nice little popper in my mini muffin pan of puff pastry shell, filled with olive tapenade and some kind of cheese...what should that cheese be?
Keep in mind baking issues of various cheeses before you formulate a response. Thanks for your help!
posted by Kristin @ 10:27 AM
1 Comments:
I usually like the hard cheeses with olives. You can't go wrong with the classic Parmigiano Reggiano.
Don't use Kraft singles.
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