Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c All-purpose flour Plus 3 tablespoons, softened
1/2 ts Salt 1 c Coarsely grated sharp
1/8 ts Cayenne -Cheddar
3/4 Stick (6 tablespoons) cold 3 tb Heavy cream
-unsalted butter, cut into 1 lg Egg, beaten lightly
-bits, 1 1/2 c Finely shredded Swiss cheese

from 1969

Into a bowl sift together the flour, the salt, and the cayenne, blend
in the 6 tablespoons butter and the Cheddar, and stir in the cream,
stirring until the mixture forms a dough. Chill the dough, wrapped in
wax paper, for 2 hours.

Roll out the dough 1/16 inch thick on a lightly floured surface and
using a 1 1/2 inch round cutter cut out rounds, rerolling the scraps
and cutting out additional rounds. Arrange the rounds on baking
sheets, brush them lightly with the egg, and bake them in batches in
the middle of a preheated 450~ F. oven for 5 to 7 minutes, or until
they are browned lightly. The pastry rounds may be made 2 days in
advance and kept in an airtight container.

In a small bowl cream together well the Swiss cheese and the
remaining 3 tablespoons butter. Arrange half the pastry rounds,
bottom sides up, on baking sheets, divide the cheese mixture among
them, and sandwich the mixture with the remaining pastry rounds,
pressing the rounds together lightly. Bake the croutes in the
preheated 450~ F. oven for 4 minutes, or until the cheese is just
melted. Makes about 46 croutes.

Source: Gourmet magazine, January 1991 - favorite recipes from old
issues

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