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Comté Wafers

Comté Wafers
Yields 16
Shredded Comté quickly bakes into these thin wafers of delicate crispy cheese. Like the Italian cheese wafer, called frico, these wafers can be served as a snack with a glass of wine as a garnish for salad, or as an accompaniment to a steaming bowl of soup.
  1. 1 cup lightly packed, coarsely shredded Comté
  1. Preheat the oven to 350°F. Line baking sheets with nonstick liners or parchment paper.
  2. Use a rounded tablespoon to measure out mounds of shredded cheese on the prepared baking sheets, positioning them about 1 inch apart. Using your fingertips, spread the cheese into a mounded oval about 1 inch wide and 2 inches long.
  3. Bake the cheese 12 minutes, or until golden and bubbly. Carefully remove the baking sheet from the oven. Using a paper towel, carefully blot the oil around the edges of the cheese. Let the wafers stand about 20 minutes, or until cooled and firm.
  4. Lay a double layer of paper towels on a tray and transfer each wafer with a thin offset spatula to the paper towels to blot excess oil. Transfer the wafers to a dish and serve.
  1. DO-AHEAD: The wafers can be stored in an airtight container for several days.
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