Parmesan Crisps With Garlic And Pepper Recipes

PARMESAN-PRETZEL CRISPS

Steps:

• Preheat oven to 350°. Toss together cheese, pretzels and red pepper flakes. Place 2 teaspoons mixture in each greased nonstick mini muffin cup., Bake until golden brown, 10-15 minutes. If desired, serve with pizza sauce and basil.

PARMESAN HERBED CRISPS WITH WALNUT PEPPER

Steps:

• Combine Parmesan and herbs in a large mixing bowl. Set a 10-inch skillet over low heat. Add a 1/4 cup of Parmesan mix to the pan and sprinkle it so it is evenly spread and you have a lattice effect i.e. it should be a lacey and thin layer. Cook for 3 to 5 minutes until golden and crispy. Carefully remove from the pan and cool on a tray. Repeat with remaining ingredients until used up. Break disks into large crisps.
• Break up walnuts into a rough powder using a mortar and pestle. Add salt and pepper and mix well. Season Parmesan crisps with the powdered walnuts.

PARMESAN TORTILLA CRISPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
• RECOMMENDED WINE #1: Coltibuono Chianti Classico "RS" 2001 REGION/ORIGIN: Chianti Classico, Tuscany GRAPE/VARIETAL: Sangiovese RECOMMENDED WINE #2: Alois Lageder Pinot Bianco 2003 REGION/ORIGIN: Alto Adige GRAPE/VARIETAL: Pinot Bianco

GARLIC-PEPPER PARMESAN CRISPS

Steps:

• Heat oven to 350ºF.
• Combine all of the ingredients in a small bowl stirring well.
• Sprinkle cheese mixture into the center of a 1 1/2-inch round cookie cutter on a greased cookie sheet.
• Repeat, placing 16 circles on the cookie sheet.
• Bake for 9-10 min or until golden brown.
• Cool slightly on baking sheets, then remove to a wire rack to cool completely.
• Repeat procedure 5 more times with remaining cheese mixture.

CHILLED RED PEPPER SOUP WITH GARLIC-PARMESAN CRISPS

Steps:

• Preheat broiler. Line a large baking sheet with foil. Roast pepper quarters, skin-up, for 15 minutes, until charred. Remove to paper bag. The steam released as they cool will loosen the skin. Using a small knife, peel off and discard charred skin. Chop peppers.
• Warm 1 Tbsp oil in large heavy saucepan over medium-low heat. Add shallots; cook 3 minutes, until soft, stirring. Add garlic; cook 1 minute, stirring. Add chopped peppers, broth, salt, and pepper. Increase heat; bring to a simmer. Reduce heat; let simmer 20 minutes, uncovered, until vegetables are very soft. Using a slotted spoon, transfer mixture to food processor or blender; puree. Add broth from pan; blend on high speed until smooth. Chill soup at least 6 hours or overnight.
• Preheat oven to 350 degrees F. Using scissors, separate pita to make two rounds. Rub with a garlic half; brush lightly with oil, then sprinkle with cheese. Bake for 15 minutes. Cut each round into 4 wedges.
• To serve: Whisk soup to blend. Thin with additional broth or add salt, if necessary. Top servings with crisps and basil slices.

GARLIC-PARMESAN CRISPS

Steps:

• In a small bowl, mix butter and garlic salt until well blended. Split each pita in half to make two rounds. Spread each with butter mixture. Sprinkle with Parmesan cheese and basil. Cut each round into six wedges; place on an ungreased baking sheet. Bake at 325° for 8-10 minutes or until crisp.

PARMESAN CRISPS WITH GARLIC AND PEPPER

Steps:

• Preheat oven to 350. Line a baking sheet with parchment paper.
• In small bowl, combine Parmesan, garlic and pepper, stirring well. Spread evenly onto baking sheet.
• Bake 10 minutes or until golden. Let cool.