Pine Nut Cheese Crisps

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
24 servings
Level:
Easy

Directions

Shred 1 pound cold asiago cheese. Place 6 tablespoon-size mounds of cheese about 1 inch apart on a parchment-lined baking sheet. Sprinkle each mound with 1/4 teaspoon each chopped pine nuts and sage. Bake at 425 degrees until the cheese is golden and the edges are slightly crisp, 8 to 10 minutes. Remove each crisp with a thin spatula and gently curl around a rolling pin, then cool on a rack. Repeat to make about 24 crisps.

Photograph by Con Poulos


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