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Parmesan Cheese Crisps with Bruschetta

Flour Pot Kitchen


1 cup best quality, hard grated Parmesan

1 tablespoons flour

1 teaspoons Red pepper flakes

Preheat oven to 350°F and line a baking sheet with parchment paper or a Silpat. If using parchment, lightly spray with non-stick spray.

In a small bowl, stir together 1 cup grated Parmesan, 1 teaspoon red pepper flakes and flour. On a prepared baking sheet, spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds, gently into 3 inch circles.

Bake crisps in middle of oven until golden, 8 to 10 minutes. Watch them as they can turn from golden to burned really fast.

Cool crisps completely on baking sheet and remove carefully with a metal spatula. Top with a spoonful of your favorite ELKI gourmet Bruschetta and garnish.

Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.


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