Cheese Crisps

Almost any freshly grated melting cheese can be used to make these crisps, but sharper cheeses are the best foil for the sweetness of the turnip soup.

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  • Servings: MAKES ABOUT 16 CRISPS

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  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup freshly grated Asiago cheese
  • 1 tablespoon all-purpose flour

How to make this recipe

  1. Heat a large nonstick skillet. In a small bowl, toss the Parmesan and Asiago cheeses with the flour. Spoon level tablespoons of the cheese mixture at least 2 inches apart into the skillet. Flatten each mound of cheese into a 2 1/2-inch round and cook the rounds over moderate heat until brown around the edges, about 2 minutes. Using a thin spatula, flip the cheese crisps and cook until golden brown. Transfer the crisps to a plate and let cool.

Make Ahead

The cheese crisps can be stored in an airtight container for up to 2 days. Recrisp in a hot oven shortly before serving.

Contributed By Published July 2001

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