Garlic Parmesan Crisps Food

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

CRISPY PARMESAN BOWLS

Steps:

• In a large nonstick skillet, spread 1/4 cup cheese thinly and evenly over the bottom to form a 7-inch circle. Put the pan over medium heat and cook until the cheese is bubbling and lightly browned, about 3 minutes. Remove the pan from the heat. Put a small bowl upside down on a cutting board. When the bubbling stops, about 1 minute, carefully remove the disk with a thin metal spatula and drape it over the bowl. Press gently with the spatula so it forms a bowl. Be careful, as it is very fragile. Let cool.
• Remove the Parmesan bowl, put it onto a plate, and fill with Caesar salad. Serve.

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

PARMESAN TORTILLA CRISPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
• RECOMMENDED WINE #1: Coltibuono Chianti Classico "RS" 2001 REGION/ORIGIN: Chianti Classico, Tuscany GRAPE/VARIETAL: Sangiovese RECOMMENDED WINE #2: Alois Lageder Pinot Bianco 2003 REGION/ORIGIN: Alto Adige GRAPE/VARIETAL: Pinot Bianco

GARLIC-PARMESAN CRISPS

Steps:

• In a small bowl, mix butter and garlic salt until well blended. Split each pita in half to make two rounds. Spread each with butter mixture. Sprinkle with Parmesan cheese and basil. Cut each round into six wedges; place on an ungreased baking sheet. Bake at 325° for 8-10 minutes or until crisp.

GARLIC-PEPPER PARMESAN CRISPS

Steps:

• Heat oven to 350ºF.
• Combine all of the ingredients in a small bowl stirring well.
• Sprinkle cheese mixture into the center of a 1 1/2-inch round cookie cutter on a greased cookie sheet.
• Repeat, placing 16 circles on the cookie sheet.
• Bake for 9-10 min or until golden brown.
• Cool slightly on baking sheets, then remove to a wire rack to cool completely.
• Repeat procedure 5 more times with remaining cheese mixture.

PARMESAN CRISPS WITH GARLIC AND PEPPER

Steps:

• Preheat oven to 350. Line a baking sheet with parchment paper.
• In small bowl, combine Parmesan, garlic and pepper, stirring well. Spread evenly onto baking sheet.
• Bake 10 minutes or until golden. Let cool.

CRISP ROSEMARY-PARMESAN GARLIC BREAD

Steps:

• Blend butter and rosemary in processor.
• Gradually add oil and process until incorporated.
• Mix in Parmesan cheese.
• (Can be made 1 day ahead. Cover and refrigerate; bring to room temperature before continuing.)
• Mix in garlic.
• Cut the baguette in half lengthwise, then crosswise (4 pieces total).
• Score each piece diagonally 3/4-inch deep at 1 1/2-inch intervals.
• Prepare barbecue (medium-high heat) or preheat oven to 400°F
• Spread cheese mixture over cut sides of bread.
• If grilling, wrap each piece of bread loosely in foil.
• Grill in foil until bread is crusty and golden, about 8 minutes.
• If baking, place bread cut side up on baking sheet.
• Bake until bread is crisp and golden around edges, about 10 minutes.
• Serve bread warm.