Parmigiano Crisps Recipe

From Dorothy McNett's Recipe Book.

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Parmigiano Crisps

about 1/2 pound Parmigiano-Reggiano
Balsamic vinegar....the older the better

Preheat oven to 350 degrees. Grate the cheese. Line a baking sheet with parchment or silicone mat. Using a biscuit cutter ring mold as a shaper, sprinkle the grated cheese into mounds on the sheet. Lift up the mold and flatten each mound into paper thin discs and bake 10 minutes, or until golden and crispy. With a flat thin spatula, remove from the pan while still warm. To serve, sprinkle a little balsamic onto each cheese crisp as you eat. Do not sprinkle ahead of time, just at the time of eating!

Recipe created 2004-08-09.

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