Black Pepper Parmesan CrispsBlack Pepper Parmesan Crisps
Black Pepper Parmesan Crisps
Black Pepper Parmesan Crisps
Tuck a lacy, homemade Parmesan crisp into each individual charcuterie cup for a delicious garnish.
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Recipe - Apple Valley, MN
Black Pepper Parmesan Crisps
Black Pepper Parmesan Crisps
Prep Time10 Minutes
Servings12
Cook Time7 Minutes
Calories35
Ingredients
4 oz. Parmigiano Reggiano cheese chunk, finely shredded (1 cup), divided
Coarsely ground black pepper
Directions

4 oz. Parmigiano Reggiano cheese chunk, finely shredded (1 cup), divided   

Coarsely ground black pepper  

  1. Preheat oven to 400°F. Line a large baking sheet with a silicone mat.  
  2. Spoon 6 heaping tablespoons of cheese 3 inches apart on prepared baking sheet; pat each mound to a 2½-inch round; sprinkle with black pepper.  
  3. Bake for 5 to 7 minutes or until melted and lightly golden brown. Cool on baking sheet for 30 to 40 seconds. Using a wide spatula, carefully remove and drape, pepper sides up, over a rolling pin; cool completely. 
  4. Repeat with remaining cheese and black pepper. Store in an airtight container in the refrigerator for up to 3 days.  
Nutritional Information

Each serving contains: 35 calories, 2.5 g fat, 2 g saturated fat, 0 g trans fat, 10 mg cholesterol, 60 mg sodium, 0 g carbohydrates, 0 g fiber, 0 g sugar, 3 g protein. Daily values: 0% vitamin D, 6% calcium, 0% iron, 0% potassium. 

10 minutes
Prep Time
7 minutes
Cook Time
12
Servings
35
Calories

Shop Ingredients

Makes 12 servings
4 oz. Parmigiano Reggiano cheese chunk, finely shredded (1 cup), divided
Imported Hand-wrapped Parmigiano Reggiano
Imported Hand-wrapped Parmigiano Reggiano - 1 Pound
$20.99/lb$20.99/lb
Coarsely ground black pepper
Frontier Co-op Coarse Ground Black Pepper
Frontier Co-op Coarse Ground Black Pepper - 1.76 Ounce
$5.49$3.12/oz

Nutritional Information

Each serving contains: 35 calories, 2.5 g fat, 2 g saturated fat, 0 g trans fat, 10 mg cholesterol, 60 mg sodium, 0 g carbohydrates, 0 g fiber, 0 g sugar, 3 g protein. Daily values: 0% vitamin D, 6% calcium, 0% iron, 0% potassium. 

Directions

4 oz. Parmigiano Reggiano cheese chunk, finely shredded (1 cup), divided   

Coarsely ground black pepper  

  1. Preheat oven to 400°F. Line a large baking sheet with a silicone mat.  
  2. Spoon 6 heaping tablespoons of cheese 3 inches apart on prepared baking sheet; pat each mound to a 2½-inch round; sprinkle with black pepper.  
  3. Bake for 5 to 7 minutes or until melted and lightly golden brown. Cool on baking sheet for 30 to 40 seconds. Using a wide spatula, carefully remove and drape, pepper sides up, over a rolling pin; cool completely. 
  4. Repeat with remaining cheese and black pepper. Store in an airtight container in the refrigerator for up to 3 days.