Grated Cheddar & Rosemary Crackers
- Autumn
- Quick & Easy
Snap, dip and enjoy! Pair our new soup range with cheesy rosemary crackers for the ultimate cosy dinner.
Ingredients
200g Yeo Valley Organic mature cheddar cheese
1 tsp fresh rosemary, finely chopped
Method
Preheat oven to 170C.
Coarsely grate the cheddar.
Add in a handful of cheese onto a tray covered with greaseproof paper.
Sprinkle over rosemary onto the cheddar.
Place in the oven for 5-10 minutes until melted and crisping.
Transfer to a rack or board to cool. Repeat with the rest of the cheese.
Heat the soup following pack instructions and pour into a bowl.
Top the soup with cheddar crisps and enjoy!
In this recipe...
Mature Cheddar
30
Tomato, Lentil and Spinach Soup
10
Mature Cheddar
30
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