Ingredients
8 oz freshly grated parmesan-reggiano, or asiago cheese
1/4 tsp black pepper
Preparation
Preheat oven to 350F. Place oven rack in middle. Line a lightly greased baking sheet with parchment paper or a non stick liner such as a silpat. Spoon level tablespoon size mounds 4 inches apart on baking sheet; spread or pat mounds into 3 1/2" ovals in an even thickness with your fingers. Bake approximately 4 to 5 minutes or until cheese is melted and any bubbles that form turn into a crunchy light golden crust. Remove from oven and let crisps cool slighly, approx 1 minute or until still warm and pliable. While still warm, press each of these rounds over an upturned egg carton cup, shot glass, wine cork, orminiature muffin tin to form tulip shapes. Remove from mold when cool. These can be filled with a variety of options
