A southern favorite with an Italian twist, these cheese straws are a perfect light appetizer. Pair with a crisp glass of prosecco and you have yourself and your guest a delicious start to a fine evening. We used a ravioli cutter to cut the dough but you could simply use a knife or even a cookie cutter to make the shape you desire. Regardless of their appearance, they will taste delizioso!

We are off to an Italian cooking class today, Ciao!

Parmesan and Gruyère Cheese Straws

• 1 cup grated Gruyère cheese, at room temperature
• 1/2 cup grated parmesan, at room temperature
• 1/2 stick of butter, at room temperature
• 1 cup of flour
• 1/2 tsp salt
• 1/2 tsp Tabasco sauce

Preheat oven to 350 degrees. Sift the flour and salt into a mixing bowl. Add cheese, butter and Tabasco sauce. Beat using a mixer fitted with a paddle attachment at low speed until all the mixture adheres to the paddle.

Roll out dough onto a lightly floured surface to about a 1/4 or 1/2 inch thickness. Cut the straws however you prefer and place them on a cookie sheet lined with parchment paper. Bake for 15 minutes or until lightly golden. Remove from oven and cool on a wire rack. Repeat process with remaining dough. Store in airtight tins for up to a week. Do not store in plastic containers or bags or the straws will taste funny over time.

Makes about about 1 pound.

Enjoy!!