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the appetizer:

Spicy Parmesan Cheese Crisps is one of many recipes that go well with drinks. Find more recipes like this in Drinkology EATS.

Cookbook

 

Spicy Parmesan Cheese Crisps

This recipe is almost too simple to believe. (But believe us, it's sensational.) The basic version given here makes only eight crackers, but, obviously, you may double, triple, quadruple, or multiply it as many times as necessary to feed the famished hordes laying siege to your home bar.

  • 1/2 cup Parmigiano-Reggiano, finely shredded
  • 1/8 teaspoon dried basil
  • pinch freshly grated black pepper
  • pinch garlic powder
  • dash ground cayenne pepper

Preheat the oven to 400 degrees F. Prepare a jelly-roll pan with a silicone liner, parchment paper, or cooking spray. In a bowl, toss the grated cheese and spices until well mixed. Form 8 compact mounds of the cheese mixture on the baking sheet, spacing an inch apart, and lightly pat down. Bake for 3 to 6 minutes, or until golden and crisp. Let cool before serving. (The crisps may be stored between paper towels in an airtight container for up to 3 days.)

 
Buy the Book  

from:
Drinkology EATS
A Guide to Bar Food and Cocktail Party Fare
by James Waller and Ramona Ponce
Stewart, Tabori & Chang
55 line drawings, 384 pages; $22.50
Hardcover; ribbon marker
ISBN: 1-5847-9529-8
Recipe reprinted by permission.

 

Drinkology EATS

 
 
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This page created January 2007

 
 
 

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