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Parmesan Crisps

March 11, 2017 By Jessica Leave a Comment


Easy-Peasy and super Cheesy

These Parmesan Crisps are the perfect {low carb} vehicle for your favorite toppings. 



This will be my second year doing demos at the Davidson Farmer’s Market

and… I am super excited about it.

Last fall I sampled my Butternut Squash Bruschetta and it was a huge success.

This year, I also want to focus on bite-sized, locally grown appetizers.

So I thought these crisps would be perfect for early spring tastings.

Ingredients: 

  • Parmesan Cheese, shredded {only use Fresh Parmesan, not the green can please}
  • Almond Pesto
  • Baby Heirloom Tomatoes, cut in half
  • S+P, to preference

 

Directions:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper or a silicone baking pad.
  2. Place about a tablespoon of cheese on the baking sheet, about 1.5 inches apart from one another.
  3. Bake for 4-5 minutes, or until edges are browned.
  4. Move crisps to a cooling rack for 1 minute before transferring to a serving platter.
  5. Top with desired amount of Almond Pesto and a baby Heirloom Tomato half.
  6. Sprinkle Tomato with Salt & Pepper.

Enjoy 🙂

If you find yourself at the Davidson’s Farmers Market on May 20th, come by and say hello!

I’d love to chat with you. 

Filed Under: Appetizers & Sides, Baby & Toddler Friendly, Breakfast & Brunch, Vegetarian

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