Parmesan Pistachio Crisps
Delicate, crispy wafers made with freshly grated Parmigiano-Reggiano cheese and topped with chopped pistachios. These elegant appetizers are both sophisticated and simple to prepare.
Ingredients
- •1 cup grated Parmigiano-Reggiano
- •2 tablespoons unsalted pistachios
- •1 piece nonstick baking sheet
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Place silpat on a large baking sheet, or if not using a silpat or nonstick baking sheet, line a large baking sheet with parchment. Put rounded teaspoons of cheese 2 inches apart on baking sheets and spread each into a 1 1/2 inch circle.
5 min
- 3.
Sprinkle each round lightly with chopped pistachios (about 1/8 teaspoon for each) and bake until just golden, 6 to 8 minutes.
8 min
- 4.
Let crisps cool on sheet 1 minute then transfer to a rack to cool completely. Bake more crisps in same manner on cooled sheet, wiping nonstick or silpat in between batches (if using), or replacing parchment with each new batch.
10 min
