Parmesan Crisps with Goat Cheese
These savory, crunchy, creamy appetizers perk the appetite and pair wonderfully with either red or white wine. Crisps can be made a day ahead and kept in an air-tight container, top before serving. This recipe was developed for the Molesini Wine Club and included in a wine shipment so members can make the dish to enjoy during their virtual wine tastings.
Parmesan Crisps with Goat Cheese and Toppings
Serves 4
Prep time: 5 to 10 minutes
Cook time: 8 to 10 minutes
3 ounces (84 grams) mild goat cheese
1 cup (220 grams) grated Parmesan
1 tablespoon (15 milliliters) all-purpose flour
small basil leaves or arugula to garnish
2 slices prosciutto
3 sun-dried tomatoes, rinsed, dried, and sliced into small pieces
Directions
Remove goat cheese from refrigerator at least two hours before serving.
Preheat oven to 400° F (204° C). Line a large cookie sheet (13 x 17 inches or 33 x 44 centimeters) with either a Silpat or parchment paper. Mix Parmesan cheese and flour in a small bowl. Use a spoon to make 15 mounds on the cookie sheet—3 across, 5 down. Keep even spacing. Use the back of the spoon or your finger to press each mound into a disk 2 ¾ inches (7 centimeters) in diameter.
Bake in the middle of the oven until nicely brown, 8 to 10 minutes. You might need to rotate the pan. Remove and let cool 5 minutes before carefully removing to a cookie rack to cool.
Place crisps on a serving platter. These are delicate, so be gentle. Divide goat cheese amongst the crisps, pressing the cheese between your fingers to form rounds. When all the crisps have been topped by cheese, carefully use your index finger to spread the cheese into a thin circle with the outer edge of the crisp exposed.
Place a very small basil leaf or a piece of arugula on one edge. Tear prosciutto into small strips and place on just half of the crisps. Place sun-dried tomatoes on top of the remaining crisps. (You can also top them all with prosciutto or tomatoes but offering both is more festive.)
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
