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Parmesan and Black Pepper Thins

Parmesan and Black Pepper Thins

Chocked full of Parmesan cheese, spiced up with cracked black pepper and a savory hint of garlic then baked until that nutty cheese melts and turns a beautiful golden hue!

Parmesan thins are a quick and tasty twist on the classic cheese straw. A handful of ingredients deliver a mouthful of flavor and the best part – they take no time at all to whip up.

Start with a classic, Parmesan cheese. It’s a familiar cheese that brings a bit of saltiness and a delightful nuttiness with it.

Use both grated and shredded to really deliver that incredible cheese flavor plus some texture to the Parmesan thins. Then blend in a generous portion of freshly cracked black pepper, plus garlic salt with a spoonful of flour to provide a bit of body to these round little bites.

A quality cheese is obviously key for great results. You can grab a block of Parmesan and grate and shred your own – or in a pinch pick up freshly grated and shredded cheese from your local food market. Sartori is one of my favorite lines of cheese. They produce a wonderful Parmesan along with a collection of artisan blends. You can find their cheeses in the cold case or online. I always have a block plus a bag or two in my fridge for any cheese emergency!

Give everything a quick stir then gently spread a spoonful onto a baking sheet. Then it’s off to the oven for a quick melt. And before you can whip up a cold beverage you’ll have these gorgeous, golden cheese appetizers!

Serve them on top of a salad or cup of soup – but they’re really quite on their own!

Parmesan and Black Pepper Thins

1 cup grated Parmesan cheese, about 3 ounces

1 cup shredded Parmesan cheese, about 3 ounces

1 tablespoon flour

1 teaspoon freshly cracked black pepper

1 teaspoon garlic salt

Combine the grated and shredded Parmesan cheese in a mixing bowl. Add the flour along with the black pepper and garlic salt.

Stir to blend together.

Spoon by the tablespoon onto a Silpat or parchment lined baking sheet, leaving about 3” between thins – they’ll spread as the cheese melts. Stir the cheese mixture occasionally as you go to keep the ingredients mixed well.

Spread the Parmesan mixture into rounds, no thicker than ¼”.

Bake in a 350-degree oven for 8 to 10 minutes or until the cheese has melted and the edges are golden. Cool on the pans for about 5 minutes until the Parmesan thins are set then gently transfer to a wire rack to finish cooling.

Makes about 22 Parmesan thins.

Parmesan and Black Pepper Thins, courtesy of Preserving Good Stock

July 22, 2019
: Makes about 22 Parmesan Thins.

Chocked full of Parmesan cheese, spiced up with cracked black pepper and a savory hint of garlic then baked until that nutty cheese melts and turns a beautiful golden hue!

By:

Ingredients
  • 1 cup grated Parmesan cheese, about 3 ounces
  • 1 cup shredded Parmesan cheese, about 3 ounces
  • 1 tablespoon flour
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon garlic salt
Directions
  • Step 1 Combine the grated and shredded Parmesan cheese in a mixing bowl. Add the flour along with the black pepper and garlic salt.
  • Step 2 Stir to blend together.
  • Step 3 Spoon by the tablespoon onto a Silpat or parchment lined baking sheet, leaving about 3” between thins – they’ll spread as the cheese melts. Stir the cheese mixture occasionally as you go to keep the ingredients mixed well.
  • Step 4 Spread the Parmesan mixture into rounds, no thicker than ¼”.
  • Step 5 Bake in a 350-degree oven for 8 to 10 minutes or until the cheese has melted and the edges are golden.
  • Step 6 Cool on the pans for about 5 minutes until the Parmesan thins are set then gently transfer to a wire rack to finish cooling.


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