Parmesan Pistachio Crisps Recipes

PISTACHIO PARMESAN CROSTINI

Steps:

• Preheat oven on low broil. Have the rack about 8 inches from the broiling element. Slice the sourdough bread on the diagonal, about 1/2 inch thick slices. Lightly spread the pieces with the butter, then add the pistachios and the parmesan cheese, sprinkling evenly. Place under broiler and cook for 2 minutes, keeping a careful eye. When cheese just starts to melt and bread just starts to lightly tan, remove and crack the fresh pepper on top, then drizzle with the olive oil and serve.

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

PARMESAN PISTACHIO CRISPS

Steps:

• Preheat oven to 350°F with rack in middle.
• 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.
• Sprinkle each round lightly with chopped pistachios (about 1/8 teaspoon for each) and bake until just golden, 6 to 8 minutes.
• 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.

PISTACHIO THINS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
• Melt butter in a small saucepan over low heat. Add pistachios and stir until butter is lightly browned and pistachios toasted. Pour into mixing bowl.
• Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
• Drop by teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately transfer cookies to rack to cool.

PARMESAN PITA CRISPS

Steps:

• Preheat oven to 375°F.
• Split each pita loaf horizontally into 2 rounds and brush rough sides with oil. Cut each round into 16 wedges and arrange with edges touching, oiled sides up, on 2 baking sheets. Sprinkle pita with Parmesan and salt and pepper to taste and bake on middle and lower racks of oven, switching position of sheets in oven halfway through baking, 12 to 15 minutes, or until golden. Crisps may be made 3 days ahead and kept in an airtight container at room temperature.