January 28, 2013

Parmesan Rosemary Twigs

Photo and recipe from Easy Living


  • 12-15 rosemary stems
  • 5-6 ounces  finely grated parmesan
  • ½ teaspoon thyme leaves
  • Pinch cayenne pepper
  • *Optional:  Use a Silpat  for easy lifting and evenly browned Parmesan  
  •   Serve along fresh basil,sliced cheese and marinated olives, peppers or salami tucked into tart-let cups. Drizzle them with a good balsamic vinaigrette.


  1. Preheat the oven to 400 degrees. Line a baking sheet with non-stick baking paper.
  2. Combine the cheese, thyme and cayenne pepper. Using a dessertspoon, drop even mounds of parmesan cheese on a Silpat (making sure they don't touch each other). Use your fingers to pat the cheese into a thin circle about 3-4cm (1¼-1½in) in diameter. Lay a rosemary stem on the circle. Make sure none of the circles are touching.
  3. http://www.mydemarleathome.com/shop/productdetail.aspx?prod=SP420295
  4. Bake for about 4 minutes, or until golden and crisp. Remove and cool slightly on the tray before transferring to a wire rack to cool completely. Serve on the day they are made.
  5. Served with marinated olives, fresh basil, your FAVORITE cheese, salami and balsamic vinaigrette  in a tartlet cup. 

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