Parmesan Crisps

The best thing about cheese is that it loves to be in close proximity to wine and since I love both of these things dearly, eating cheese and drinking wine puts me in a very happy place. Pairing the right wines with cheese can put you over the edge with delight and, though I am no sommelier, I know that Parmesan and a bold red wine (Zin), OR a crisp white (Sav Blanc) even can be a very lovely match.
This is an easy and different cheesy, noshy "cracker" that will make your guests think you are the most amazing host who does everything, like even make your own crackers, just because.  Or maybe you want to garnish your scrumptious farmer's market salad (or Caesar), with one or two of these crispy little buggers...  The hardest part of this is making sure you don't burn the cheese.  Seriously, as soon as you see the cheese start to bubble and brown, you are seconds from the end and you really don't want to burn beautiful, (expensive), Parmesan!



















PARMESAN CRISPS
Makes about 1 dozen on 2 baking sheets

About 3 cups grated Parmesan cheese (Get the real deal, with the waxy rind stamped "Parmesan", it's pricey, but worth every penny).
About 1 TBLS flour
Freshly cracked pepper

Preheat oven to 375*
Line 2 baking sheets with parchment paper

In a bowl, combine cheese with flour and pepper.  Mix to combine.
Take a small handful of cheese and lay down on baking sheet.  Flatten the pile, but make sure all the cheese is still overlapping.  The circles should be about 2-3 inches in diameter.  About 6 per baking sheet.
Bake for about 10 minutes, keeping your eyes on the cheese.  Once you see it bubbling and turning golden, you are getting very close.  Watch closely for another minute or two. It's done when it looks crispy, just past the point of looking bendy and rubbery.
Remove from oven and place on cooling rack.
They will store nicely for a few days in an air-tight container.























Yvette Roman Photography©, 2010.