Yummo....

This thing rocked. Not as decadent as Shane's bacon roll HERE, but mighty tasty!

I don't remember where I got the idea for this, but I made some stuffed peppers the other night and the cheese oozed off of the peppers and melted onto the broiler pan. But I ate the spilloff and really loved it. So... what do you do with leftover cheese?

Me, I preheated my oven at 350, then spread out some California Olive Oil (from Trader Joe's, VERY tasty stuff BTW) on my nonstick cookie sheet. Then I spread out some Quattro Formaggio cheese (a mix of Parmasean, Asiago, Fontina & Mild Provolne) in as thin a layer as possible.
Then I turned on the light in the oven and watched the bubbly fun. I kept it at 350, but I got impatient and turned it up to 400.

I let the edges brown up, then waited til the rest browned up too. I kept it a little less cooked in the middle simply because I didn't want the edges to burn.

The "Cheese Crunchy" easily came up in one piece. The edges were crunchy, the middle was wonderfully chewy.

I crumbled the edges into my salad. I just ate the middle, savoring the cheesy goodness.

Next time I think I will put a light layer of black and white pepper on the top. But that might ruin the subtleties of the cheesiness. So I might just leave it be.

Easy and delicious. Just like how I like my womens. :p