Shelly's Recipe

ASIAGO & PARMESAN CHEESE CRISPS

Category: Cheese

4 oz Asiago cheese, whole
4 oz Parmesan cheese, whole
Pinch Black Pepper

Preheat the oven to 350. Coarsely grate the cheese and mix in a bowl with the pepper. Spoon level tbsp-size mounds 4-inches apart onto a lightly greased parchment lined baking sheet (alternatively use a Silpat sheet - which works better), spread gently or pat mounds into 3 1/2 inch circles or ovals in an even thickness with your fingers.

Bake about 4 to 5 minutes, or until cheese is melted and any bubbles that form turns into a crunchy light golden crust. They should be golden in color and lacy in appearance.

Remove from oven and cool completely on the baking sheet. Remove the crisps carefully with a thin spatula to paper towels to drain.

Flavor Variations for Cheese Crisps:

Rosemary Cheese Crisps - add 2 tbsp of finely chopped fresh rosemary leaves to the cheese mix.

Cumin Cheese Crisps - add 1 tsp cumin, caraway or fennel seeds to cheese mix.

Nut Cheese Crisps - sprinkle the top of each cheese circle with s little chopped nuts (your choice). Bake as above.

Shape Variations for Cheese Crisps:

Cheese Baskets - remove the baked cheese circles from the oven and allow to cool for 1 minute. Remove them from the baking sheet with a thin spatula and place them over a shot glass, egg carton, wine cork, miniature muffin tin, or anything to form a tulip shape. Allow to cool and remove from form.

Large Baskets - follow same procedure as above, using a large cheese circle, and drape over a coffee cup, custard cup or drinking glass.

Cheese Rolls - drape warm cheese crisps over dowel or rolling pin.

Cheese Cones - press warm cheese crisp over an ice cream cone.