Parmesan Cheese Crisps
Parmesan Crisps are quick, easy and tasty. I often make these with a block of parmesan (or pecorino) that has been lurking at the back of the fridge. They are hoovered up by friends and family so quick, I often don’t get one. You have to be quick in our house!
- Finely grated parmesan (approximately 5g per crisp)
- Cherry tomatoes (approximately 1 per 4 crisps)
- Sprigs of greek basil
Finely grate around 5g of parmesan per crisp, and place in a mound on a grease proof lined baking sheet. Don’t worry about being too perfect – rough around the edges looks better. This makes crisps of around 5cm diameter. Place in a hot oven 180C for about 5 minutes. The cheese will melt and bubble. The parmesan Crisp will have a lacy effect.
For an even tinier mouth sized versions – around 3cm (about 3g of cheese per biscuit). Also as an alternative, serve with a little chutney.