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Heart Crisps

Replace the boring crouton cubes in your salads with savory heart-shaped versions. These crisps consist of three layers of phyllo dough filled with Asiago cheese and ground pine nuts. The layers are seasoned with thyme, shaped with a cookie cutter, and then baked. They go well with any mixed green salad or even soups.

  • Yield: Makes about 30
Heart Crisps

Photography: Annie Schlechter


  • 1/2 cup toasted pine nuts
  • 1/2 cup Finely grated Asiago cheese
  • 3 sheets frozen phyllo dough, thawed
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon fresh thyme leaves


  1. Preheat oven to 375 degrees. Finely chop pine nuts in a food processor; transfer to a small bowl, and stir in cheese. Lay one phyllo sheet flat on a clean work surface. Generously brush with butter; sprinkle evenly with half the nut mixture. Top with second phyllo sheet; repeat process. Top with third phyllo sheet. Brush with butter; sprinkle with thyme.

  2. Using a 2-inch heart-shaped cutter, cut out hearts; transfer to a parchment-lined baking sheet. Lay a sheet of parchment over hearts, and bake until lightly browned and crisp, 12 to 15 minutes.

Reviews (1)

  • drowsister 23 Jul, 2008

    this would be a wonderful touch for a soup or salad bar at a wedding buffet with the Italian theme. I am looking to add this to my wedding day menu for the guests. Even though it is a pot luck with the Italian flair it will give an old world touch to this special occasion.