In early September, we had our dear friends come to Toronto for a visit and then we all drove to Montréal for a few days to help celebrate Montréal’s 375th Birthday! We usually have a cocktail or ten when we see our dear friends and I never like to drink on an empty stomach so I make tasty, protein rich cocktail munchies. I have made parmesan crisps before (here) but I came across Ina Garten’s recipe and it was slightly different so I wanted to give it a try. They have a delicate, slightly grainy texture (from the flour) which is not off putting but definitely different than using just plain cheese. They are quite moreish, so if you have a crowd, you might want to make a few batches. These are not crackers, they are too delicate to hold a dip or sauce. These are meant to be eaten on their own with a cocktail. And we do cocktails!
One tablespoon works perfectly in my 5 cm (2 inch) form.
Crispy Cheese Tuiles
Makes 10-12 tuiles. Please click here to print this recipe.
Ingredients:
- 85 g (1 cup) parmesan cheese, grated
- 10 g (1 tbsp) AP unbleached flour
- 2 g (1 tsp) fresh herbs, finely chopped
Directions:
- Pre-heat the oven to 350° F (176° C). Line a baking sheet with parchment.
- Combine the cheese, flour and rosemary and mix well.
- Bake for 6-8 minutes or until lightly golden, cheese will crisp up as they cool.
These will be perfect with our welcome back martinis!
Notes:
- I used Parmesan and Rosemary for one and Gruyère and thyme for the other.
- Any hard cheese will do, as long as they render and crisp up.
- The grate is best short, longer strips will be difficult to form into the smallish circles.
- Store in the refrigerator for 5 days in an air tight container.
- These do not freeze well.
- It was rather humid in early September so I had to crisp them up in the oven just prior to serving, a minute or two at 300F should do it.
