DRESS UP YOUR CHEESE PLATE WITH THESE EASILY MADE CRISPS
These are quite possibly the most delicious cracker alternative ever! You will never want to buy crackers again; they are that good.
I was having friends over one night and planned on putting together a cheese platter with a few other snacks. I had to run to the market to grab a fresh loaf of bread and shocker; I forgot it! I left the market without the one thing I went there to buy. I know I can’t be the only one out there who’s done this. It’s so freaking frustrating!! I didn’t have time to run back to the store so I went with plan B. I decided just to sub for crackers I had in the pantry and planned to share my blonde moment with my friends. No biggy right?
Parmigiano Reggiano ready to be grated using a microplane
FEEL FREE TO ADD HEARTIER HEARBS LIKE SAGE, THYME AND ROSEMARY
Unfortunately, the crackers I had in the pantry were stale. I’m not pointing fingers here but we must have a ghost living in our house. This particular ghost is specifically targeting my fiancé. It’s as if it follows Rez around the house and attacks whatever food items he eats. My fiancé swears he put things away in the pantry and seals them but when I go to use them, they’re disheveled and stale. The ghost is even more aggressive when I’m away flying. When I get back after a couple of weeks in the sky, it’s like the ghost had a 2 year old tantrum all over the kitchen. Anyone else have this problem?? I’ll have to get the house saged or something to see if that helps.
USE A MICROPLANE TO GET FINELY GRATED PARMIGIANNO REGGIANO
TAKE 1 HEAPING TBSP OF THE PARMESAN MIXTURE AND PLACE ON A LINED BAKING SHEET
I had like 2 hours before everyone arrived and remembered this recipe from Barefoot Contessa. Ina Garten really knows how to execute the simplest of dishes and make them look so great! It was so simple but the end result looked rather impressive.
The biggest tip I have for this recipe would be to line your baking sheet with parchment paper for easy cleanup, and to let the crisps cool completely before touching them. Once the crisps are cooled, peel them off the parchment paper and place on a plate lined with paper towels to soak up any access grease.
THE CRISPS SHOULD LOOK LIKE THIS BEFORE BAKING
MAKE SURE YOU LEAVE A LITTLE BIT OF SPACE BETWEEN THE CRISPS
Enjoy these Parmesan Crisps with my Edamame & Arugula Spread or Olive Tapenade with Rosemary & Basil
- 1 (4-ounce) piece of Parmesan Reggiano cheese (without the rind)
- 1 tablespoon all-purpose flour
- 1 teaspoon minced fresh thyme leaves
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
- Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
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