Parmesan and thyme crisps
- May 2006
- Serves 8
- Takes 10 minutes to make, plus cooling
These ultra-cheesy nibbles are great served alongside the Campari and tomato cooler.
- 40g vegetarian Parmesan
- Few fresh thyme sprigs, leaves picked
- Preheat the oven to 200°C/fan180°C/gas 6 and line a large baking tray with baking paper. Grate the Parmesan on a medium grater into a bowl. Divide small heaps of the cheese on the baking sheet, spaced apart, to make 8 in total. Sprinkle the thyme over each cheese pile. Bake for 4-5 minutes, until melted, lacy and golden.
- Remove and set aside for 1 minute to firm up a little. Lay each crisp on a rolling pin, to curve it slightly, then cool. Serve with the Campari cooler.
Rate & review