CHEESE DOILIES WITH CHIMICHURRI TABBOULEH

By akselden

Ingredients

• Doilies
• 2 cups coarsely grated aged Asiago, Montasio or extra-old Cheddar cheese
• 1 tsp all-purpose flour
• Tabbouleh
• 1/4 cup bulgur
• 1 cup boiling water
• 1-1/2 cups chopped fresh parsley
• 2 tbsp finely chopped oil-packed sundried tomatoes
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 large cloves of garlic, minced
• 2 tsp minced fresh hot chili pepper
• 1/2 tsp each hot pepper flakes, ground cumin and paprika
• 114 tsp salt

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 450°F. Line baking sheet with parchment paper.
2. To make the doilies, in a medium bowl, lightly toss cheese with flour until coated. Spoon level tablespoonfuls of cheese mixture several inches apart onto the prepared baking sheet. With fingertips, gently spread out and arrange
cheese bits into 2" circles.
3. Bake on middle rack. for 5 or 6 minutes or until evenly browned and lacy.
Working quickly with a flour-dusted metal spatula, lift doilies and drape over rolling pin dusted with flour to cool for a few seconds and bend cheese doily into a curved shape.
4. Repeat with remaining cheese mixture. Gently transfer doilies to paper-towel lined dish and cover with tea towel until needed, or for up to 1 day.
5. To make tabbouleh, cover bulgur with boiling water and soak for 40 to
60 minutes or until tender.
6. Meanwhile, in another bowl, toss together parsley, tomatoes, oil, vinegar, garlic, chili pepper, pepper flakes, cumin, paprika, and salt.
7. Drain bulgur in a sieve; with hands, gently squeeze out excess liquid. Add bulgur to parsley mixture and combine. (Mixture can be covered and refrigerated for up to 1 day.)
8. To serve, place a rounded teaspoonful of tabbouleh onto center of each doily. Arrange on platter. Serve immediately. Makes about 24 doilies.