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Makes about 20 crisps. Difficulty
Easy
Ingredients
1/2 pound Parmigiano Reggiano cheese 1/4 cup pecans, chopped 1/4 cup basil, chopped
Directions
Preheat oven to 350°F.
Slice cheese into 1/4 inch thick slices. Place cheese pieces about 2 inches apart on a non-stick cookie sheet or on parchment paper. Sprinkle each piece with pecans and basil.
Bake at 350°F for about 5 minutes or until oil bubbles from cheese.
Cool crisps on the cookie sheet and remove with a metal spatula.
Serve warm or at room temperature.
Tips
Make sure you use a good quality parmesan like Parmigiano Reggiano.
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