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Nov 29, 2008

The Crisps Stole Turkey Day

Platter of Parmigiano-Reggiano CrispsAnother Thanksgiving, another fabulous feast (aren't they always?). This time, though, a surprising edible stole the day. Not the turkey, or stuffing, or yams, or any of those old comfy familiars. No, siree. The hands-down winner around our table was the scrumptious Parmigiano-Reggiano Crisps; made with only two ingredients, they were a perfect amuse-bouche before the Acorn Soup. Hostess Karen found the recipe on the Whole Foods website, and were we glad she did! Here it is:

Parmigiano-Reggiano Crisps

Makes about 20

1 cup grated (not shredded) Parmesan cheese
2 teaspoons fresh thyme leaves

Preheat oven to 300°F. Line 2 baking sheets with parchment paper; set aside.

Mix cheese with thyme in a bowl. To form each crisp, spoon 2 to 3 teaspoons of the cheese mixture onto a baking sheet to make a small pile. Space the piles 2 to 3 inches apart as you go. When both baking sheets are full, lightly press cheese with the back of a spoon or your fingers to flatten each pile into a 2-inch circle.

Bake until slightly browned on top (check at 5 minutes--they bake very fast!). Remove baking sheets from oven and cool for a few minutes to let crisps firm up a bit. Slide parchment off baking sheet and use a spatula to loosen the crisps. They should be slightly flexible, but will harden as they finish cooling. Repeat process with remaining cheese mixture.

Allow crisps to cool completely before storing in an airtight container, layered between sheets of waxed paper.

Note: If you like spice, add a pinch of cayenne, espelette or freshly cracked black pepper to the mixture before baking. Serve on the side of any crisp green salad or bowl of soup. You can make these a day or two ahead of time, then store in an airtight container.

Many thanks to Whole Foods Market for this recipe.
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