RECIPES

Asiago Bat Crackers

These Halloween party crackers are flavored with asiago cheese and smoked paprika. Serve them on their own or with a dip. Either way, they’ll fly off your table!

Active Time

40 Minutes

Servings

Makes

3 Dozen Crackers

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
6 ounces BelGioioso Asiago cheese, grated (2 cups)
1/2 cup (1 stick) butter, softened
2 to 3 tablespoons ice water

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago can be used in this recipe.

Instructions

Place the flour, paprika, salt and cayenne pepper into a food processor; cover and pulse until blended. Add asiago and butter; cover and pulse until mixture resembles coarse sand. Add ice water, a tablespoon at a time, pulsing after each addition until dough just holds together when pinched.
Divide dough in half. Shape into two disks; wrap each in plastic wrap. Refrigerate for at least 30 minutes.
Heat oven to 375°F.
Roll out one disk of dough on a lightly floured surface to 1/8-inch thick. Cut with a floured bat-shaped cookie cutter. Place bats 1 inch apart on a parchment-lined baking sheet. Using a wooden skewer, poke two holes for eyes into each bat. Refrigerate on baking sheet for 10 minutes.
Bake for 12-15 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Cool completely. Repeat steps with remaining dough. Store crackers in an airtight container for up to 3 days.

Recipe Tip

A Wisconsin parmesan could be substituted for the asiago cheese.

Cheesemonger Tip

Each handcrafted wheel of BelGioioso Asiago cheese is aged over five months, producing a sweet, nutty cheese with sharp flavor. It is great for baked goods, because the asiago flavor remains after baking.