PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 8 to 10 crisps
Number Of Ingredients 1
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.
ARUGULA-PROSCIUTTO PIZZA
Arugula and prosciutto is such a popular combination and both make the perfect topping choice for this weeknight-friendly pizza recipe. Dusting your pizza peel or baking sheet with cornmeal will help prevent your pizza from sticking while it bakes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven. Place a pizza stone or upside-down baking sheet on the rack and preheat to 450 ̊ F. Roll out the pizza dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a small bowl with the garlic, rosemary, and salt and pepper to taste.
- Remove the crust from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return to the oven and bake until the cheese is golden and bubbly, about 6 more minutes.
- Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved Parmesan.
Nutrition Facts : Calories 590, Fat 31 grams, SaturatedFat 9 grams, Cholesterol 54 milligrams, Sodium 1144 milligrams, Carbohydrate 57 grams, Fiber 2 grams, Sugar 5 grams, Protein 26 grams
PARMESAN CHEESE CRISPS WITH GOAT CHEESE MOUSSE
Provided by Shawn
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Line a baking sheet with a silicone baking mat.
- Place a 2 1/2 inch ring on the baking sheet and place 1 tablespoon of Parmesan inside. Use your fingers to spread the cheese evenly. Repeat to make eight cheese circles about 1 inch apart.
- Bake for 8 to 10 minutes or until golden brown.
- Remove from oven and let sit for 1 minute to firm, then transfer to a mini-muffin pan and press to form a bowl shape. Let cool completely, then transfer to a plate covered with a paper towel.
- Place the goat cheese in the bowl of a food processor. Pulse several times to break up the cheese.
- Add 2 tablespoons of cream and process until smooth and creamy, about 15 seconds. If needed, add a bit more cream.
- Add chervil, salt, and pepper, scrape down sides of the bowl, and pulse to combine.
- Taste and adjust seasonings.
- Transfer to a piping bag fitted with a star tip and pipe 1-2 tablespoons of mousse into each cup.
- Serve immediately.
PROSCIUTTO CRISPS
This recipe is sponsored by Target. Salty, porky, crispy prosciutto. What's not to love about that? Very often for cocktail hour, I do a prosciutto and Parmesan plate with Aperol Spritzes. To add a little twist, I'll serve some prosciutto as is, and some crisped in the oven. Make extra crisps and have them with eggs in the morning, or crumbled on a salad or on a simple plate of buttered pasta tossed with Parmesan.
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
- Arrange the prosciutto on the prepared baking sheet so that the slices are not touching.
- Bake for 7 to 10 minutes, until very crisp. Let cool completely on the baking sheet. Serve immediately or store in an airtight container.
PARMESAN CRISPS WITH GOAT CHEESE MOUSSE, PROSCIUTTO, AND ARUGULA
This is a great hors d'oeuvres. If you can't find prosciutto you can use a little bit of crumbled bacon.
Provided by TyrusG
Categories Cheese
Time 1h
Yield 16 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325F and line a baking sheet with a silpat liner.
- For the Crisps: Place a 2 1/2 inch ring mold in one corner of the baking sheet and fill with 1 tablespoon of the parmesan cheese. Spread out onto an even layer and repeat to make 8 rounds, leaving at least 1 inch between rounds. Bake for 8 to 10 minutes or until crisp and golden brown.
- Remove from the oven and let cool for 30 second to firm the crisps enough so that they can be moved with a spatula. One by one, remove them and place them into a muffin pan to shape them into cups. After a few minutes they will set and can be removed and the remaining crisps can be made. If you waited too long to put them in the pan and they are no longer pliable, just throw the muffin pan back in the oven for a minute to soften them up again. Repeat until you have as many parmesan crisps as you want.
- For the Goat Cheese Mousse: Place the goat cheese in a food processor and mix. Add the cream through the feed tube and continue to process until smooth but will hold it's shape when piped. Add the parsley, salt and pepper to taste and mix to combine. Taste and adjust the seasoning. The mousse can be made 3 days in advance and brought to room temperature 30 minutes before use.
- To assemble: Place a small amount of chopped arugula in each cup. Place the mousse in a pastry bag fitted with a star tip. Pipe 2-3 tablespoons into each parmesan cup. Top with the crumbled prosciutto and serve.
Nutrition Facts : Calories 164.4, Fat 13.4, SaturatedFat 8.7, Cholesterol 40.6, Sodium 305.1, Carbohydrate 1.4, Fiber 0.1, Sugar 0.7, Protein 9.7
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