Entertaining can seem like a daunting task whether it’s your first time or 100th! The key to any successful party is in the planning. When I plan a dinner party its roots are usually based on a country we have been to and have enjoyed the food.
From there I start thinking about what I’d like to serve, where some of the food will be consumed and what libations will accompany the food. I make a list…it’s the crucial part of making an evening end well. My to-do list shows the menu, notes jotted down, food I need to buy, table settings etc. all of which helps me stay organized. Without my list, things can go astray or get totally forgotten. Last weekend I thought it would be nice to re-visit Italy in the comfort of our home (it was just the two of us!). The evening started with a local sparking wine and these Parmesan crisps. The pre-dinner sparkler (aperitivo) was a perfect match to the crisps. I made some as crisps and a few as baskets which I lightly filled with smashed avocado and lime juice (ok, not so Italian but I needed to use up the avo before it spoiled). Parmesan crisps are pretty with their lace-like design, delicate, simple to make, and so delicious. These will be a definite hit at your next soirée.
Makes around 24 crisps
2 cups grated Parmesan
1 to 2 tablespoons fresh thyme (or fresh sage, finely chopped)
Preheat oven to 325f. Line a baking sheet with parchment paper or a non-stick liner. In a bowl combine cheese and thyme and spoon tablespoons of the mixture onto the baking sheet. Make sure to leave about two-inches of space in between cheese mounds. Bake 8 to 10 minutes or until melted and bubbling. Let Parmesan crisps cool slightly before gently removing with a thin spatula. Remove the crisps to a chopping board lined with paper towel (to absorb any oil from the cheese). Cool completely before storing in an airtight container – using waxed paper in between the layers.
The Culinary Chase’s Note: Don’t let the crisps get brown or the cheese will end up tasting bitter. Serve the crisps alone, with a salad or if you’re feeling adventurous, make baskets and fill with your favorite cheese filling. To make the parmesan basket, while crisps are still warm and pliable, gently remove with a thin spatula and press each of the crisps over an upturned mini muffin pan, glass, or any small cup to form a basket. Enjoy!
- 2 cups grated Parmesan
- 1 to 2 tablespoons fresh thyme (or fresh sage, finely chopped)
- Preheat oven to 325f. Line a baking sheet with parchment paper or a non-stick liner. In a bowl combine cheese and thyme and spoon tablespoons of the mixture onto the baking sheet. Make sure to leave about two-inches of space in between cheese mounds.
- Bake 8 to 10 minutes or until melted and bubbling.
- Let Parmesan crisps cool slightly before gently removing with a thin spatula. Remove the crisps to a board lined with paper towel (to absorb any oil from the cheese). Cool completely before storing in an airtight container – using waxed paper in between the layers.
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