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Wednesday, 23 May 2012

Parmesan Crisps

Image provided courtesy of wordsfromwillow.blogpost.co.uk

These are usually served as an accompaniment to either a main meal or a starter type dish or even with soups. They provide an interesting texture, definite depth of flavour and can provide means of being a vehicle for accompanying flavours also. Ill also warn you they're incredibly moreish.

You will need: (makes one large crisp)

50g grated parmesan cheese
one tiane / serving ring (heat ristsant) - egg rings will do perfectly.
Silicon mat

The doing bit:

Pretty simple. Just add the grated parmesan to the ring on a silicone mat and flatten so that the cheese is evenly spread. Grill for about 3 mins until the cheese begins to bubble / colour. Remove from heat, then allow to cool.

feel free to add a variety of seasoning, such as chilli, herbs, pepper, paprika etc depending on what you're going to serve it with. Finely chopped rosemary work brilliantly.

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