Confession: I am addicted to cheese. I have spent a lot of time perusing Whole Foods and The Fresh Market cheese departments wishing I could sample every one of them. Feed me cheese and crackers for breakfast, lunch and dinner and I am a happy camper. There is always cheese in our home and shredded Parmesan is on the dinner table every night. The fresher the better but since we consume so much of it, we typically buy the packaged shredded Parmesan. At our local Publix grocery store, they usually have a special when buying two or more. My husband has to have his shredded Parmesan on his salad he eats every night. Cheese is so variable in how it can be consumed. We see it appear on charcuterie boards in restaurants, melted over french onion soup, eaten alone as a snack, on sandwiches, salads and casseroles. It taste delicious cold or warm and even better melted, yum! I mean, really, where would the world be without cheese?
Cheese.com has a database of over 1700 cheeses searchable by name, country of origin, kinds of milk and even textures. Can you imagine taste testing all of them? Sign me up! I have to say that out of all the cheeses that I have had, my current favorite is Asiago with Parmesan running a close second. Since Parmesan is always in our fridge, I will be sharing my easy Parmesan crisps recipe today. I actually had this for dinner when Dean was in LA for a business trip. It was fun to make and along with a small salad, it was very satisfying.
Here’s a little fact. According to cheese.com, in order for a cheese to be called Parmesan, it has to be produced by cows grazing on fresh grass and hay. True Parmesan cheese has a hard gritty texture and is fruity and nutty in taste. Perfecto! Now, go grab your package of shredded Parmesan and see how easy this is. You will make your next guests think you were slaving in the kitchen all day when they taste these!
With the back of a spoon, flatten the cheese
Bake in 375 degree oven for 6-7 minutes or until they turn this light golden color
Serve them plain in a cute ramekin
Or put your favorite toppings on them. I found all these toppings already in my fridge. Mix and match to your own taste. I used a combination of salami rolled up with romaine and scallions, turkey breast lunch meat paired with crumbled hard-boiled egg, snap peas and grape tomatoes. My favorite was the bacon, tomato and scallion!