Pine Nut Cheese Crisps Recipes

PINE NUT CHEESE CRISPS

Pine Nut Cheese Crisps image

Provided by Food Network Kitchen

Time 20m

Yield 24 servings

Number Of Ingredients 0

Ingredients

Steps:

Shred 1 pound cold asiago cheese. Place 6 tablespoon-size mounds of cheese about 1 inch apart on a parchment-lined baking sheet. Sprinkle each mound with 1/4 teaspoon each chopped pine nuts and sage. Bake at 425 degrees until the cheese is golden and the edges are slightly crisp, 8 to 10 minutes. Remove each crisp with a thin spatula and gently curl around a rolling pin, then cool on a rack. Repeat to make about 24 crisps.

JALAPENO CHEESE CRISPS

Jalapeno Cheese Crisps image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 30m

Yield 24 crisps

Number Of Ingredients 4

Ingredients

3 jalapenos, sliced into thin rounds
3/4 cup freshly grated Parmesan cheese
3/4 cup freshly grated pecorino cheese
3/4 cup freshly grated manchego cheese

Steps:

Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
Sprinkle the jalapeno slices around one of the prepared baking sheets in a single layer. Bake for 7 to 9 minutes; this will remove some of the moisture from the jalapeno and help ensure your cheese crisps live up to the crisp in their name. Transfer to a bowl.
Meanwhile, mix the cheeses together in a medium bowl.
Using a tablespoon measure, spoon mounds of the cheese mixture onto the lined baking sheets, 1 to 1 1/2 inches apart from each other. Press a jalapeno slice into the center of each mound. Bake until golden and crisp, 10 to 12 minutes.
Allow the crisps to cool slightly before handling, then serve. Or let cool completely and store in an airtight container.

MACARONI CHEESE WITH BACON & PINE NUTS

Macaroni cheese with bacon & pine nuts image

You don't get much more comforting than a melty pasta bake with a crunchy topping. Serve with a crisp green salad

Provided by Ren Behan

Categories Main course

Time 50m

Number Of Ingredients 8

Ingredients

50g pine nuts
4 slices pancetta or bacon, chopped
400g macaroni or other short pasta
300ml pot double cream
200ml pot crème fraîche
200g gruyère or mature cheddar, grated
2 tsp Dijon mustard
green salad , to serve (optional)

Steps:

Heat oven to 200C/180C fan/gas 6. Put the pine nuts in a dry frying pan, gently toast for 2-3 mins, then tip onto a plate. In the same pan, add the pancetta or bacon and cook for a few mins until crisp.
Bring a large pan of salted water to the boil and cook the pasta following pack instructions until al dente. Drain, reserving a ladleful of the pasta cooking water for later.
Meanwhile, put the double cream, crème fraîche and half the cheese in a saucepan, stir together and gently warm through until the cheese has melted. Take off the heat, stir in the mustard and some seasoning to taste.
Tip the drained pasta into a large baking dish and stir in the cheese sauce, adding some of the pasta cooking water if it looks a little dry. Sprinkle the toasted pine nuts and cooked pancetta over the top, then scatter over the remaining cheese. Bake for 20 mins until the top is golden and bubbling, then serve with a salad, if you like.

Nutrition Facts : Calories 886 calories, Fat 60 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium

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