As if a golden maple leaf had alighted on a field of green, these savory crisps evoke fall. Shaped with a cookie cutter, the leaves are made from wonton wrappers that are seasoned with herbs and Parmesan cheese, then baked. Serve as a cocktail-hour nibble or with salad as a crouton substitute.
- Yield: Makes 24
Source: Martha Stewart Weddings, Fall 2005
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- 24 square wonton wrappers
- 2 tablespoons olive oil
- Coarse salt
Preheat oven to 350 degrees. Stir cheese and herbs in a bowl. Stack 3 wrappers; cut with 3 1/4 -- inch leaf-shaped cookie cutters. Repeat with remaining wrappers. Place in single layers on baking sheets. Brush with oil. Sprinkle with cheese mixture. Season with salt. Bake until crisp and golden, 5 to 8 minutes. Let cool. Store at room temperature in an airtight container up to 3 days.