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!
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.
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.
Well, if I ever needed an excuse to have a cocktail, this is it!
LikeLiked by 1 person
I knew my wicked ways would bring you around.
LikeLike
I didn’t realise Montreal is so old! We have nothing like it here in Oz. If something’s over a hundred years old we get excited! I love the look of your cheese crisps – would be lovely with a drink at the end of the day xx
LikeLiked by 1 person
Hi Charlie, it’s usually the same here (getting excited for more than 100 years) but Québec and most of the east coast are pretty old, it’s where the settlers first landed. If you ever get a chance to visit our lovely country (and you MUST build in a visit to see me!) you must see our little taste of Europe and visit Montreal and Quebec City. Their first language is French so it even feels foreign, and Montreal is only a 5-hour drive from Toronto! Thanks for your comment.
LikeLike
Eva, they look wonderful! I must make something similar next time we have friends for drinks. It would be a nice change from everything I usually prepare…
(I love having a cocktail or ten too!).
LikeLiked by 1 person
Hi Sissi, I love changing up my repertoire, I sometimes fall into a slump so it’s nice to have something as easy as these crisps to whip up. 😉
LikeLike
Yes to parmesan crisps over cocktails!! We were on a major kick this winter. You’re right about the addictive nature. I’m a total lightweight in the alcohol department so like you, snacks (and water) are essential interminglers. I’ll have to try again with some herbs, very tempting. Yours look so lovely. Wonderful that you had a chance to get to Montreal – such a beautiful city (tho I may be biased).
LikeLiked by 1 person
I know what you mean, Kelly, one of my dearest friends gets hung over if she drinks even one glass of wine on an empty stomach, so I always have munchies for her. It’s funny how the universe works that way, you in sunny California and me in Ontario making the same tasty treats, coincidence? I adore Montreal too.
LikeLike
These look wonderful! Like Greg, I was thinking this would be a fun accompaniment to a salad, but I’d happily eat them on their own! Love the addition of herbs, too.
LikeLiked by 1 person
I love that suggestion too, Liz, the herbs made them quite moreish, particularly with a glass of wine.
LikeLike
These look good — and I’m always looking for cocktail munchies. 🙂 Really nice — thanks.
LikeLiked by 1 person
Thank you kindly John, I love that they are so easy and the oven doesn’t have to be on for a long time, so it’s perfect for a summery gathering!
LikeLike
Yum Yum Yum! I make something very similar for salad garnishes. In the past, I haven’t included flour, but I’m definitely going to try it your way very soon. GREG
LikeLiked by 1 person
Thanks for your comment, Greg, they were quite tasty and so easy to prepare. I just love your idea to use them as a salad garnish.
LikeLike