Parmesan Crisps & Cocktails

As you can guess, I’ve been pretty busy this week recovering from my cooking class, having my column come out in the News & Record, encouraging my readers to vote for Mod Meals for Best Local Blogger in the GoTriad Reader’s Choice Awards – oh, and working my full-time job! Writing this post in the midst of this reminded me of how easy it is to make this hors d’oeuvres- it really takes zero time. My friend Adrienne made these Parmesan Crisps for a birthday party this year and I found them irresistible. Think about the little bits of parmesan cheese that crisp up on the edge of your homemade pizza – and then multiply that into a cracker.

When my cooking class guests mentioned that they were watching their carbs, I knew this was the perfect snack to get them going during cocktail hour. They were a big hit and lasted us to dinner time despite Andrew’s strong Campari Gin & Tonics.

These are stress free starters – I highly encourage them for your next stressful weeknight entertaining!

Parmesan Crisps

  • 1 pound asaigo cheese, shredded
  • sage, chopped
  • 1 cup pine nuts, chopped

Shred 1 pound cold asiago cheese. Place 6 tablespoon-size mounds of cheese about 1 inch apart on a parchment-lined baking sheet or silpad. Sprinkle each mound with 1/4 teaspoon each chopped pine nuts and sage. Bake at 425 degrees until the cheese is golden and the edges are slightly crisp, 8 to 10 minutes.  Repeat to make about 24 crisps.

4 comments

  1. Thank you so much.. this is the recipe i have been waiting for all my life! I am not kidding. i make my own cheese I love it so much. i have a cow! so i am going to make some of these for friday .. c

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