This cheese topping melts nicely on our Crispy Caesar Cups.
- Yield: Makes enough for 24 caesar cups
Source: Martha Stewart Weddings, Summer/Fall 1997
- 2 ounces Asiago cheese
- 1/2 teaspoon all-purpose flour
- Olive-oil cooking spray
Grate cheese lengthwise into long strips on large holes of a box grater to make about 1/2 cup. Transfer to bowl. Toss with flour.
Spray a nonstick 7 1/2-inch skillet with cooking spray; warm over medium-high heat. Sprinkle 1 teaspoon cheese in pan to make about a 2-inch circle; cheese pieces should touch slightly but have some space between them to make lacy pattern. Cook over medium-low heat until barely golden, about 1 minute; turn with offset spatula, and cook about 30 seconds until golden. Transfer to paper towel to cool. Respray pan each time; continue until all cheese is used. When cool, break pieces into smaller shards, about 1 by 1/2-inch. May be made a day ahead and kept in an airtight container at room temperature.