Parmesan-Peppercorn Snowflakes |
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Prep Time: 7 Minutes Cook Time: 6 Minutes |
Ready In: 13 Minutes Servings: 20 |
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These delicate, cheesy gems are perfect for an appetizer buffet served alongside mixed nuts and olives. Ingredients:
2 cups freshly shredded parmigiano-reggiano cheese |
1/2 teaspoon crushed tricolor peppercorn blend |
Directions:
1. Drop cheese by slightly heaping tablespoonfuls onto parchment paper-lined baking sheets, and spread into 3 1/2 rounds. Sprinkle each portion of cheese lightly with crushed peppercorns. Bake at 425° for 5 to 6 minutes or until bubbly and browned. Cool for 2 to 3 minutes on baking sheets. Remove with a metal spatula to wire racks to cool completely (cheese crisps up as it cools).
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