Not only does fall bring lots of pumpkin recipes, it also brings lots of soup recipes. Even though we’re having somewhat of an Indian summer here in Pennsylvania, I am still craving soup. Next time you’re looking to make your soup a little extra fancy, try making some parmesan crisps! All it takes is 10 minutes and some parmesan cheese to make a cute and tasty garnish for your bowl of soup.
Yields: 6 crisps
Preheat the oven to 325 degrees F.
Line a large baking sheet with a silpat or parchment paper. Place a 2.5 inch biscuit cutter onto your silpat, and place about 2 tablespoons of cheese into the cutter. Press down gently on the cheese, then gently remove the biscuit cutter. Repeat until you have 6 mounds of cheese. If you want, add a pinch of black pepper on each mound.
Bake for 7-8 minutes, just until they have set and start to turn a golden brown. Remove from the oven and let cool for a few minutes. Gently remove with a spatula, and store in an airtight container for up to 3 days.
Source: The Italian Dish