Guess what night of the year it is?! It’s parm night, yo! (memba? I mentioned it on this post). This is the night where you get your best cheese outfit on – which for me consists of pyjamas, let’s be real – and cook a nibble for your friends, of for yourself! ‘Cause cheese for one is a thing to do during winter, right?!
This recipe to make Parmesan & Herb crisps is perfect as a light nibble, but don’t be deceived by their slender shape, these crisps are loaded with flavour (seriously, my friends tried them and went like “whoa, bitch I’m madonna” – that intense). You can eat them as is like we did, or you can add them to a salad or even to your main dish (on top of a bean cassoulet? uh yah).
Oh! And don’t forget to make your own for tonight’s Parm Night party, if you share your creations you could win cool shiz! More details and full recipe after the jump.
Parmesan and Herb Crisps
Makes around 10-14
-1 heaping cup freshly grated Parmigiano Reggiano
-1 clove garlic, minced
-1 tbsp parsley, finely chopped
-1 tbsp marjoram, finely chopped
-1 tbsp chives, finely chopped
-1/4 tsp lemon zest
-1/4 tsp freshly cracked pepper
1. Preheat oven to 350°F (180°C). Toss cheese with garlic, parsley, marjoram, chives, lemon zest and pepper until combined. Mound generous tablespoonfuls of mixture onto parchment paper-lined baking sheets at lest 2 in. (5 cm) apart. Tap down gently with back of spoon to flatten slightly.
2. Bake 7 to 10 min., or until golden brown and crisp. Cool completely. Store in airtight container, between wax paper or parchment paper, up to two days.
Jeeezz, that was easy, wasn’t it?!
To find full details of the contest and parm night, visit this page and tag your creations with #MyParmNight and @Sobeys. Enjooooooy
Post created in partnership with Sobeys. All views my own