- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 15 min
- Yield: 4 servings
Ingredients
1/2 cup mayonnaise, such as Hellmann's
4 piquillo peppers
1/4 teaspoon lemon zest (1/2 small lemon)
1/8 teaspoon kosher salt
1 1/2 cups freshly grated Parmesan
Directions
- Preheat the oven to 375 degrees F.
- In a small food processor, combine the mayonnaise, piquillos, lemon zest and salt. Puree until smooth. Refrigerate until ready to use.
- Line a straight-sided baking sheet with parchment paper. Sprinkle the Parmesan onto the parchment and spread thinly and evenly into an oval (or whatever shape you like).
- Bake until bubbly and just beginning to brown, 9 to 10 minutes. Transfer the parchment with the crisp to a wire rack and allow to cool completely.
- Serve the Parmesan crisp on a board for people to break off pieces, with the pink sauce alongside for dipping.
