New This Month

Heart Crisps


Replace the boring crouton cubes in your salads with savory heart-shaped versions. These crisps consist of 3 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

Source: Martha Stewart Weddings, Fall 2002


  • 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.

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