Vacche Rosse Parmigiano Regianno Crisps
Makes about 20
Secret Ingredient: Vacche Rosse Parmigiano Reggiano
I cannot resist these savory treats when I make them. They are made from only two ingredients: Vacche Rosse Parmigiano and fresh thyme leaves. If you like spice, add a pinch of cayenne, or freshly cracked black pepper to the mixture before baking. Serve these on the side of any crisp green salad or bowl of soup — or simply just to snack on. These delicious treats can be made a day or two ahead of time, and then stored in an airtight container.
1 cup grated (not shredded) Vacche Rosse Parmigiano cheese
2 teaspoons fresh thyme leaves
Preheat oven to 300°F. Line 2 baking sheets with parchment paper; set aside.
Mix cheese with thyme in a bowl. To form each crisp, spoon 2 to 3 teaspoons of the cheese mixture onto a baking sheet to make a small pile. Space the piles 2 to 3 inches apart. When both baking sheets are full, lightly press cheese with the back of a spoon or your fingers to flatten each pile into a 2-inch circle.
Bake until slightly browned on top, 8 to 12 minutes. Remove baking sheets from oven and cool for a few minutes to let crisps firm up a bit. Slide parchment off baking sheet and use a spatula to loosen the crisps. They should be slightly flexible, but will harden as they finish cooling. Repeat process with remaining cheese mixture.
Allow crisps to cool completely before storing in an airtight container, layered between sheets of waxed paper.