Parmesan Crisps with Pancetta and Roma Tomato Salsa

Total Time:
12 min
Prep:
10 min
Cook:
2 min

Yield:
4 servings

Ingredients
  • 1 cup grated Parmigiano-Reggiano
  • 1 teaspoon paprika
  • 1 teaspoon freshly black pepper, plus more for seasoning
  • 1/2 cup chopped pancetta
  • 1 cup diced Roma tomatoes
  • 2 tablespoons julienne fresh basil leaves
  • Salt
  • 2 tablespoons extra-virgin olive oil
Directions
  • Preheat oven to 350 degrees F.

  • In a large bowl combine Parmesan, paprika, and freshly ground black pepper.

  • On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart.

  • Place in preheated oven and cook until cheese melts.

  • Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells

  • In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands.

  • In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine.

  • Add tomato mixture to Parmesan crisps and top with pancetta.


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    Parmesan Crisps

    Recipe courtesy of Ina Garten