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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 40 |
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Can't remember where I got this from. But looks great on soups as a garnish and quite tasty too. Can be made a couple of days ahead and stored in airtight container with wax paper between layers Ingredients:
1 cup parmigiano-reggiano cheese |
black pepper (to taste) |
Directions:
1. Grate cheese on large holes of grater box.
2. Line baking sheet with either parchment paper or silpat.
3. With a 2 1/2 inch biscuit cutter on lined sheet place about 2 Tbs. of grated cheese into the cutter. Press down on cheese a bit to shape. Gently remove the cutter and repeat until you have made 8 crisps.
4. Sprinkle with black pepper on top of each cheese mound.
5. Bake in preheated oven of 325 for about 7 to 8 minutes. Take out when they are set but not golden in color. Remove from oven and let cool on pan for a few minutes. As they cool they will firm up, gently remove with spatula to clean plate.
6. Place Cheese Crisp on top of soup for garnish. Delicious with tomatoe soup.
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