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Active Time
30 minutes
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Total Time
1 hour
These delicious bites couldn't be easier to make, and an added bonus is that they keep well, too. You can buy good quality, already grated Parmigiano-Reggiano or make your own in the food processor (cut the cheese into smaller chunks), but don't even think of getting one of those green canisters!
Ingredients
Makes 48 servings
Special Equipment
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Place silpat on a large baking sheet, or if not using a silpat or nonstick baking sheet, line a large baking sheet with parchment. Put rounded teaspoons of cheese 2 inches apart on baking sheets and spread each into a 1 1/2 inch circle.
Step 3
Sprinkle each round lightly with chopped pistachios (about 1/8 teaspoon for each) and bake until just golden, 6 to 8 minutes.
Step 4
让薯片酷表1分钟然后转移a rack to cool completely. Bake more crisps in same manner on cooled sheet, wiping nonstick or silpat in between batches (if using), or replacing parchment with each new batch.
•Crisps keep in an airtight container at room temperature for up to 2 days.
Leave a Review
Reviews (3)
Back to TopThese are actually delicious. You can add a pinch of cayenne for some heat if desired. I use the bottom of a glass to spread the cheese for a nice round crisp. These are fabulous on a spinach salad with mandarin orange slices, toasted almonds, red onion, and a citrus vinaigrette. Have not tried them with pistachios, but I'm sure it would be a great compliment.
risskev
Wayne, NJ
8/30/2014
Cook from Tampa - it's not a joke - the cheese melts and toasts up into a cracker-like disk. I have not tried this recipe, but have seen an artisan-made version sold (at a high price.)
Helena
2/16/2014
Surely a joke, correct? Putting a pile of good Parmigiano-Reggiano on a baking sheet and baking results, well, in a pile of hot Parmigiano-Reggiano and nothing else.
Anonymous
Tampa, FL
12/29/2013
