3/4 cup shredded Parmesan cheese
1/4 cup grated Parmesan cheese
1/2 tsp coarsely ground black pepper
substitute cayenne pepper or smoked paprika for the pepper
heat oven to 350
combine cheeses
spoon into 14 mounds, 2 inches apart on a baking sheet
using about 1 Tbsp. cheese mixture for each
flatten mounds slightly
Sprinkle with pepper
Bake 6 minutes or until golden brown, rotating baking sheet after 3 minutes
immediately transfer to wire racks, cool completely
store in airtight container at room temperature for up to two days.
I tried this recipe simply because I had extra shredded Parmesan cheese to use up. I would maybe serve it as a side with a pasta dish, appetizer, or on a salad, but everyone enjoyed them as a snack!
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