- 1/4 pound Parmigiano-Reggiano, cubed
- 1/4 pound Asiago, cubed
- 1/4 pound Cheddar, cubed
- 1 stick butter, cut into pieces
- 1 1/2 cups flour
- 1 to 2 tablespoons heavy cream
- 1/2 cup hazelnuts
- 2 cups Cocoa Krispies
- 2 tablespoons olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 (24-ounce) can diced tomatoes
- 3/4 cup white wine
- 1 cup chicken stock
- Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
In a food processor, pulse the cheeses and butter into small pieces. Pulse in the flour until it resembles coarse sand, then turn into a large bowl. Add cream, if necessary, until the dough forms a solid ball when pressed together.
In a food processor, pulse the hazelnuts and 1 cup Cocoa Krispies until fine. Roll the dough out on a floured surface to 1/2-inch thick and evenly press the Cocoa Krispies-hazelnut mixture onto the dough. Cut the dough into 24 pieces and bake on a buttered baking pan until golden brown, about 15 minutes.
While the cookies are baking, start the tomato soup. Heat the olive oil in a large saucepan and cook the shallot and garlic until soft but not brown. Add the tomatoes and cook over medium heat for about 10 minutes. Add the wine and stock and simmer 7 minutes more. Add the remaining 1 cup Cocoa Krispies and cook for another 3 minutes. Puree the soup in a blender until smooth and season with salt and pepper.
Serve the tomato soup with the cookies on the side for dipping.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.