1 Preheat the oven to 350°F. In a small bowl, mix the two cheeses together. On a large heavy ungreased baking sheet, sprinkle about 1 tablespoon of the cheese in a thin layer in the form of a disk about 2 inches in diameter. Make as many additional disks as will fit comfortably about 1 inch apart.
2 Bake in the center of the oven 8 minutes or until the cheese is melted and lightly golden.
3 Place several overturned juice glasses on a countertop. When the cheese crisps are done, remove the baking sheet from the oven. Working quickly (because they firm up rapidly as they cool), remove the cheese wafers from the baking sheet one by one with a thin metal spatula, then gently mold the disks over the glasses. Let cool until firm. Carefully remove the cheese crisps from the glasses. Repeat baking and molding the remaining cheese.
4 Store in an airtight container up to 1 week.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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