routon Cups.
For the Parmesan Crisps: Heat oven to 350 degrees
ilpat liner.
For the Crisps: Place a 2 1/2
br>Meanwhile for the Parmesan crisps, sprinkle Parmesan cheese into 4 rounds on
Preheat oven to 350\u00b0F. Arrange tortilla wedges on a baking tray lined with parchment paper. Sprinkle with Parmesan and bake for 4-5 mins, or until golden brown. Let cool. Meanwhile, crisp prosciutto in oven for 3-5 mins.
Combine prosciutto, salad greens, chicken, blue cheese, pear and pecans in a large serving bowl. Whisk together olive oil and vinegar. Season then pour over salad and toss to combine.
Serve salad topped with Parmesan crisps.
inestrone with pesto. Serve with Parmesan crisps.
he pot.
Add the Parmesan and stir until smooth. Season
To make Parmesan crisps, heat oven to 400\u00b0F.
ente. Serve with Parmesan cheese and Parmesan Crisps, if desired.
Parmesan Crisps: Preheat oven
o 425\u00b0F. For the Parmesan crisps, using a pencil, draw four
ixture on bread. Sprinkle with Parmesan cheese and place on a
s bubbling, melted, and the crisps are golden brown in colour
preheat oven to 400* mix cheese and rosemary and place on slightly greased pan, spread to flatten
allow 1\" between crisps bake about 5 min then turn and bake 1 min or until brown
cool on wire rack
Cut wonton skins in half diagonally.
Arrange wonton skins in a single layer on baking sheet coated with vegetable cooking spray. Combine water and next 5 ingredients.
Brush evenly on triangles and sprinkle with Parmesan cheese.
Bake at 375\u00b0 for 5 to 6 minutes, or until golden brown.
Remove to wire racks to cool. Store in airtight container.
Yields about 40 crisps, 15 calories per crisp, 0.4 gm fat, 1 mg cholesterol.
Preheat oven to 400\u00b0F.
Mix cheese and rosemary. Place 1 tablespoons cheese mixture on lightly greased baking sheet; spread slightly to flatten.
Repeat with remaining cheese mixture, making 16 crisps total, allowing 1 inch between each flattened crisp. Bake 5 minute Turn crisp over; bake an additional 1 minute or until golden brown. Cool on wire rack.
owl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place
Trim crusts from 8 slices of bread.
Spread each slice with a heaping teaspoonful of mayonnaise mixture and cut into 3 fingers. Place on cookie sheet and sprinkle liberally with grated Parmesan cheese.
Bake at 350\u00b0 until they become bubbly and brown (about 8 minutes).
Preheat oven to 350. Line a baking sheet with parchment paper.
In small bowl, combine Parmesan, garlic and pepper, stirring well. Spread evenly onto baking sheet.
Bake 10 minutes or until golden. Let cool.
Preheat oven to 400\u00b0F (200\u00b0C).
In a large bowl combine all ingredients. Place 2 tablespoonfuls of parmesan mixture onto a parchment lined cookie pan, spacing approximately 2\" apart. Bake 5-7 minutes or until light and golden, being careful not to burn. Remove from oven and let sit for 2 minutes.
Using a small spatula carefully remove from pan and place on a rack to cool. Alternatively place on a rolling pin or cup to cool for an interesting curved shape (after sitting for the 2 minutes).
Preheat oven to 400 degrees.
Cover baking sheets with non-stick baking parchment and lightly brush parchment with butter.
Sprinkle cheese in mounds on baking sheets and flatten slightly with a fork to 2-inch rounds.
Bake for 2-1/2 minutes.
Sprinkle Parmesan rounds with chives and bake for 30 seconds or until golden brown.
Remove Parmesan rounds from oven.
Leave for 2 minutes to become crisp.
Using a metal palette knife, transfer to a wire rack to cool.
small bowl, combine the Parmesan, bread crumbs, salt, and a