2 batches of Gluten-Free Ritz Crackers
8 ounces Asiago cheese, cut into a large dice
6 ounces (1/2 can) evaporated milk
1 tablespoon high-quality all-purpose gluten-free flour
2 tablespoons unsalted butter
Make the double batch of gluten-free Ritz crackers according to the recipe directions, using a fluted 1-inch round cookie or biscuit cutter to make mini crackers. Allow the crackers to cool to room temperature.
While the crackers are cooling, make the cheese filling. In a medium-sized, heavy-bottom saucepan, place the Asiago cheese and evaporated milk. Cook, whisking frequently, over medium-high heat, until the cheese is completely melted. Add the flour, and whisk to combine well. Continue to cook, stirring constantly, for another 2 minutes. Remove the saucepan from the heat, and stir in the butter until it is melted. The cheese will be somewhat thick, but still easily pourable. Transfer the cheese mixture to a medium heat-safe bowl, and allow to sit at room temperature until cool (about 10 minutes).
Once the cheese mixture is cool, place it in a pastry bag fitted with a medium-sized plain piping tip. Turn half of the cooled mini Ritz crackers upside down. Pipe about 1/4 teaspoon of cheese filling onto the underside of those crackers. Top each with another cracker, right-side up, to close each sandwich.
Store any leftover cracker sandwiches in an airtight container at room temperature for 2-3 days.
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