Active Time

　　25 min

　　Total Time

　　50 min

　　Using three high-quality cheeses makes all the difference in these bars. The result is a versatile hors d'oeuvre that's sure to be a hit.

　　

Ingredients

Makes 24 bars

　　Butter for greasing pan

　　About 1/4 cup fine dry bread crumbs

　　1 1/2 cups all-purpose flour

　　2 teaspoons baking powder

　　3 large eggs

　　1/3 cup vegetable oil

　　2 tablespoons whole milk

　　1/4 pound finely grated Parmigiano-Reggiano (2 cups)

　　1/4 pound finely grated Pecorino Romano (2 cups)

　　1/4 pound finely grated Gruyère (1 1/2 cups)

　　

Special Equipment

a 13- by 9-inch baking pan (2 inches deep)

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F. Butter bottom and sides of baking pan, then sprinkle with bread crumbs, knocking out excess.

　　

Step 2

Whisk together flour and baking powder in a bowl. Whisk together eggs, oil, and milk in a large bowl, then stir in cheeses. Add flour mixture, stirring until incorporated (dough will be stiff).

　　

Step 3

Press dough evenly into pan, then smooth top with a spatula. Bake until golden and firm to the touch, about 25 minutes. Remove from heat and cool 10 minutes, turn bread onto a cutting board, then turn right side up. Cut into 24 bars (3 by 1 1/2 inches) and serve warm or at room temperature.

　　Cooks' note:

　　Kebabs can be cooked in a well-oiled well-seasoned ridged grill pan or broiled on foil-lined rack of a broiler pan.