Saturday, February 28, 2009

A nest of cheese

A quick way to add a special touch to a soup or salad is to make some Parmesan cheese crisps to put on the side of the dish. For just one or two, I use a fajita skillet and do them on the stove. Heat the skillet over medium heat. When hot, put couple of tablespoons of Parmesan (the grated stuff in a can will work fine, but freshly grated cheese will give your crisps a more lacy texture), and spread it around into a round. Repeat on the other end of the skillet. When the cheese melts completely and starts to sizzle at the edges, they're done. Remove to a plate to cool.

Another thing you can do is make them one by one and drape them over a shot glass to make little nests. Use a paper towel to keep from burning your fingers as you form them. As each cools, make the next in the skillet. When you have a plateful, fill them with a teaspoon of hummus each and top with a sprinkle of basil threads or a pimento. Voila! Canapes.

Photo © Lori Korleski Richardson

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