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Parmesan Crisps

September 8, 2017 By Angela Olson Matthews Leave a Comment · Print recipe ·

 

The French approach to the aperitif hour is usually very simple. I took the same approach with this Parmesan Crisps recipe. There are only two ingredients in the recipe. A dear friend recommended this cookbook to me, it is “A French Approach on Southern Cooking”. I made these for a French meal that we were having at the same friend’s house, they were making steak and frites, my absolute favorite. So I made Parmesan Crisps and Cherry Clafouti, that is for another day.


Makes: about 12 crisps, can easily be doubled or tripled
Prep Time: 10 minutes
Bake Time: 8-10 minutes


1 cup shredded Parmesan cheese, not grated, preferably Parmigiano-Reggiano
Freshly ground pepper (I used Peppercorn Melange, Black, White, Green with Pink
Peppercorns)


Preheat the oven to 425° F.

  1. Line a heavy baking sheet with parchment paper.
  2. Place a small (1 ½ inch biscuit cutter on the parchment paper and pour in 1 tablespoon of shredded Parmesan into the circle.
  3. Repeat, spacing the piles about 1 ½ inches apart.
  4. Bake for about 8-10 minutes, until the cheese has melted and the crisps are beginning to become golden brown. Watch them in the last couple of minutes, they will turn brown very quickly.
  5. Remove from the oven and while the crisps are still hot, grind pepper over the tops.
  6. Remove the crisps from the baking sheet with a spatula onto a cooling rack.

Serving: Once cool either serve them or store them in an airtight container.
Storage: They will keep at least a week in an airtight container. Can also be frozen.


RESOURCE LINKS:

USA Pan ½ Sheet:

Parchment Paper:

WMF Spatula:

 

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Filed Under: Appetizers Tagged With: appetizer, easy, nut free

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