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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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Photo: Pine Nut Cheese Crisps Recipe
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By ssstarin
on February 09, 2013
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What an easy and impressive recipe.. Very tasty and made the perfect addition to a plate of party sandwiches for lunch.. I did keep them in the oven for an additional min or two and they were wonderfully crisp.
By amymaura_9247384
Washington, DC
on June 24, 2012
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I am kind of surprised that these didnt work out for me after reading so many good reviews. I bought asiago as well as shredded Parmesan. First round with asiago. Maybe with an aged asiago it would have worked out better. I think the water content of my asiago was too high becau they didn't "crisp." Not even a little. They were a gummy mess. Tried again with all parm. Followed other advice - didn't roast pine nuts first, watched closely to keep from burning - but even with sage, they just didn't have much flavor. No one at the party ate them and we threw away the rest at the end of the night. Would they have been better with an aged asiago? It's possible. They might also work with a salad if I could just get them thinner and crispier. But I am not sure I will try them again.
By kadym7
on January 30, 2012
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delicious and easy...don't toast the nuts first and chop them on the bigger side so they don't burn. 9 min at 425 was too hot/long (6-8 ay 375?. box grater over grinder turned out bigger chunks of cheese, which was better. kept their crisp wrapped in plastic wrap...
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