Herb Cheese Crisps

C-Herb-Cheese-Crisp-370x200 With Cello® Riserva Copper Kettle Parmesan or Cello® Hand Crafted Hand Select Copper Kettle Parmesan
18 Crisps

Ingredients

1 ½ c. Cello Riserva Copper Kettle Parmesan or Cello Hand Crafted Hand Select Copper Kettle Parmesan, grated

1 tbsp. all-purpose flour

2 tsp. fresh rosemary, finely chopped

¼ tsp. black pepper, ground

Directions

  1. Pre-heat oven to 350° F. Line two sheet pans with parchment paper.
  2. In a small bowl, stir together Cello Riserva Copper Kettle Parmesan or Cello Hand Crafted Hand Select Copper Kettle Parmesan, flour, rosemary and pepper.
  3. Spoon tablespoon measures of the cheese mixture into small mounds onto the lined sheet pans.
  4. Gently spread each cheese mound into a 3 inch circle.
  5. Bake the crisps in the middle of the oven until golden, 8-10 minutes.
  6. Cool the crisps completely on the sheet pan.  Carefully remove them with a metal spatula.
  7. Crisps can be made up to 2 days in advance if stored in an airtight container.  Separate the crisps between layers of parchment paper to avoid sticking together.