Serve these super-easy, lace-like disks as an appetizer (they’re delicious with wine), or as “crackers” to crumble into soup.
1. Heat a non-stick skillet or griddle over medium-low flame for a few minutes. Meanwhile, combine Parmesan and minced herbs (if using).
2. Make Parmesan disks one at a time: Evenly sprinkle 1 1/2 tablespoons cheese into a circle that’s about 3 1/2 inches wide. Cook a minute or two, until the cheese is a bit melted and beginning to color along the sides. Gently work a spatula underneath the cheese to loosen the disk, then flip and cook it on the other side for another moment. Transfer disk to a paper towel. (At this point you can choose to leave it flat or roll it up into a cylinder.) The cheese will firm up as it cools. Repeat procedure with remaining cheese.
Copyright by Terese Allen