ASIAGO & PARMESAN CHEESE CRISPS

For this recipe you will need:

• 4 ounces Asiago cheese, whole
• 4 ounces Parmesan cheese, whole
• Pinch Black Pepper

Preheat the oven to 350°F. Coarsely grate the cheese and mix in a bowl with the pepper. Spoon level tablespoon-size mounds 4-inches apart onto a lightly greased parchment lined baking sheet (alternatively use a Silpat sheet - which works better), spread gently or pat mounds into 3 1/2 inch circles or ovals in an even thickness with your fingers. Bake about 4 - 5 minutes, or until cheese is melted and any bubbles that form turns into a crunchy light golden crust. They should be golden in colour and lacy in appearance. Remove from oven and cool completely on the baking sheet. Remove the crisps carefully with a thin spatula to paper towels to drain.

Flavor Variations for Cheese Crisps:

Rosemary Cheese Crisps - add 2 tablespoons of finely chopped fresh rosemary leaves to the cheese mix.

Cumin Cheese Crisps - add 1 teaspoon cumin, caraway or fennel seeds to cheese mix.

Nut Cheese Crisps - sprinkle the top of each cheese circle with s little chopped nuts (your choice). Bake as above.

Shape Variations for Cheese Crisps:

Cheese Baskets - remove the baked cheese circles from the oven and allow to cool for 1 minute. Remove them from the baking sheet with a thin spatula and place them over a shot glass, egg carton, wine cork, miniature muffin tin, or anything to form a tulip shape. Allow to cool and remove from form.

Large Baskets - follow same procedure as above, using a large cheese circle, and drape over a coffee cup, custard cup or drinking glass.

Cheese Rolls - drape warm cheese crisps over dowel or rolling pin.

Cheese Cones - press warm cheese crisp over an ice cream cone.

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