Welcome to austinagrodolce … My family and I garden with more intention and enthusiasm than allocated budget or overall design plan. It shows. Wildlife populations don't seem to notice our lack of cohesive design, they just like the native plants here. It seems by growing local we've thrown out a welcome mat. Occasionally, we're surprised at who (and what) shows up.

Sunday, October 28, 2007

Crispy Parmesan Crisps


1/2 pound Parmigiano-Reggiano cheese, grated, (about 2 cups)
1/4 cup whole wheat flour
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon fresh cracked pepper

Heat oven to 350 degrees.

Combine cheese, flour, chives, parsley and pepper in a small bowl.

Line a baking sheet with parchment paper.

Spoon cheese mixture onto parchment in 3 inch circles.

Bake 10-15 minutes, until crunchy and golden around edges.

Remove and cool completely. Cheese crisps may be stored in airtight container for up to one week.

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