Lunch: Parmesan Pistachio Crisps

Recipe by Shelley Wiseman These delicious bites couldn't be easier to make, and an added bonus is that they keep well, too. You can buy good quality, already grated Parmigiano-Reggiano or make your own in the food processor (cut the cheese into smaller c

Ingredients

1 cup grated Parmigiano-Reggiano (4 ounces)
2 tablespoons finely chopped unsalted pistachios
Special equipment: a large nonstick baking sheet or nonstick baking liner such as silpat (optional)

Instructions

Preheat oven to 350 °F with rack in middle.
Place silpat on a large baking sheet, or if not using a silpat or nonstick baking sheet, line a large baking sheet with parchment. Put rounded teaspoons of cheese 2 inches apart on baking sheets and spread each into a 1 1/2 inch circle.
Sprinkle each round lightly with chopped pistachios (about 1/8 teaspoon for each) and bake until just golden, 6 to 8 minutes.
Let crisps cool on sheet 1 minute then transfer to a rack to cool completely. Bake more crisps in same manner on cooled sheet, wiping nonstick or silpat in between batches (if using), or replacing parchment with each new batch.

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