These tasty crisps were the perfect addition to my salad. Either crumble them on top or let them sit elegantly on some crisp romaine. Super tasty, easy and they look like you are a magician in the kitchen.
Based on Food Network Magazine Recipe
1 1/2 cups Parmesan Reggiano cheese grated
3 tbsp chopped fresh sage leaves
4 tbsp chopped pine nuts
Pre-heat oven to 425 F. Place parchment paper on a cookie tray. Mix pine nuts and sage together. Place 9 tablespoon-size mounds of cheese on cookie sheet. sprinkle each mound with pinenut sage mixture. Bake at 425 until teh cheese is golden and the edges are slightly crisp. approx 8-10 minutes. Allow them to cool slightly so you can touch them. Remove each crisp with a thin spatula and carefully wrap them around a rolling pin handle to give them a curve shape. Allow them to cool completely.
Repeat until mixture is done.