I first encountered these crisp, toasted little gems at a culinary class in downtown DC. They were served as a light snack before the class began, with some Alsatian white wine, which is exactly how I think they are best enjoyed. The cheese flavor is fairly intense and, in my opinion, it’s best to mellow it out with a little something alcoholic. That may just be an excuse on my part to drink more wine. Provided that, these are an incredible little snack. We transform just one ingredient into something tasty.
I used a ring mold (and by that, I mean I cheated by cutting the bottom off of a plastic cup) to make the round shapes. Parchment paper makes them simple to remove from the sheet and serve, still warm and crisp from the oven.
About 16 crisps
- 1 cup finely grated Parmigiano-Reggiano cheese
- Heat oven to 350 f.
- For each crisp: place 1 TB of grated cheese into a ring mold set over parchment paper on a baking sheet. Spread cheese evenly into round shape. Repeat for each round.
- Bake in oven for 5-8 minutes until the cheese begins to turn a rich golden brown.
- Serve immediately on a towel-lined plate while still warm and crisp.
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