Tuesday, March 12, 2013

Week 11 Recipe: Asiago Crisps

Cheese...mmmmmmmm.  It's so good, and like almost everything on the planet if it tastes good it's not good for us.  You can pretend that the crunch of a cucumber replaces the crunch of a buttery cracker for dips, but we can all agree that's A LIE!!

Here's a way to get the taste of cheese as well as some nice crunch; it's a big payoff in a little bite.  Don't blink, or you will miss the ingredient list.

Shredded asiago cheese (you can also use a good quality parmesan as well)

1. Make sure your skillet is warmed to medium high.

2. Place one tablespoon of cheese directly on the skillet.

You can use a mold to help shape it, or just make a small circle.  Keep them thin or they will be chewy (a nice way of saying rubbery).

3. Let the cheese get bubbly and golden.

4. Remove and let cool.

These are great on salads; so salty and crunchy and yum.

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