Serve these delicate cheese crisps on top of our Roasted Root-Vegetable Soup.
- Yield: Makes 12
Source: Martha Stewart Weddings, Summer/Fall 1998
- 4 ounces Parmesan cheese
Using the large holes of a box grater, grate cheese into long strips, yielding about 1 1/4 cups. Line a wide, flat airtight container with paper towels; set aside.
Heat a medium nonstick skillet over medium heat until warm. Sprinkle 1 tablespoon of cheese into skillet, making a 2 1/2-to-3-inch circle. Repeat, spacing so circles don't touch, about 1 1/2 inches apart. Cook until golden and lacy, 2 to 3 minutes.
Have ready a rolling pin. Quickly and carefully slide an offset spatula under a circle. Drape circle over rolling pin, making it curl. Let rest until cool and shape has set, about 1 minute. Repeat cooking and cooling process with remaining cheese. When completely cool, store in an airtight container at room temperature up to 2 days.