Family friend Toby Pett knows just how to get to my heart. A few weeks ago he stopped by with a huge wedge of Parmesan Cheese and a delicious bottle of wine. The bottle was gone that night, but a portion of the Parmesan still remains! Over the weekend I served a small batch of Parmesan Crisps using Toby’s gift of cheese to guest, and they were a huge hit! Parmesan Crisps are delicious accompaniment to any soup salad or antipasto display, and easy enough to whip up a batch for unexpected guest, while the wine is being poured.
1 cup shredded Parmesan cheese
1 cup grated Parmesan cheese
1 tablespoon fresh oregano; finely chopped (optional)
1 combine 1/2 cup shredded Parmesan cheese and 1/2 cup grated Parmesan cheese together
2 fix 1 1/2 tablespoons cheese mixture into 2 inch biscuit cutter, one inch apart on parchment paper lined cookie sheet
2 combine remaining 1/2 cup shredded and grated Parmesan cheese together; add chopped fresh oregano; mix well; follow step two
3 bake in 350° preheated oven seven minutes; remove from oven; cool five minutes; before serving