With temperatures getting colder, all I want to cook is soup, or anything to warm me up. Usually, I end up having it with some avocado, or with my favourite cheese crumbled on top.
Cheese is one of the things that I need to have in my fridge. It’s a must! Come to think of it, I use it daily. Frittatas with asiago, omelettes with feta, manchego with quince jelly and burrata with basil and tomatoes. My all time favourite cheese is Parmigiano Reggiano. Trips to Italy always end up bringing tons of it home, allowing us to make fresh pesto during the summer months or to dress our pasta bowls with it during the winter.
By now you know that for me, when it comes to food, simple is better and that brings me to these Parmesan crisps. I am celebrating Parm Night with the new 30-Month, Mountain, Triple-Tested Parmigiano Regianno exclusive to Sobeys and will be serving it with a simple tomato soup.
Fused with fresh herbs, these crisps are the perfect pairing to a bowl of soup, or as a shining star on a cheese board.
Prep time: 10 minutes. Total time: 20 minutes. Makes 16 crisps.
1 cup freshly grated Parmigiano-Reggiano
1 clove garlic, minced
1tbsp finely chopped fresh garlic
1 tbsp finely chopped fresh chives
1/2 tsp finely grated lemon zest
1/4 tsp pepper
Preheat oven to 350F (180C). Toss cheese with garlic, parsley, chives, lemon zest and pepper until combined. Mound generous tablespoonfuls of mixture onto parchment paper-lined baking sheets at least 2 in. (5cm) apart.
Bake 7 to 10 min, or until golden brown and crisp. Cool completely. Store in airtight container, between wax or parchment paper up to 2 days.
Tip: grate fresh cheese with coarse side of box grater.