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