Pine Nut Cheese Crisps

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 24 servings
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  1. 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.

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