Parmesan Rosemary Twigs

Photo and recipe from Easy Living

Ingredients

• 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.

Method

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.



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3. 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.
4. Served with marinated olives, fresh basil, your FAVORITE cheese, salami and balsamic vinaigrette  in a tartlet cup.