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
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
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.
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.