Sunday, September 25, 2011

ratatouille & cheese kitchen! kitchen!

Ratatouille and Cheese Crisps
Another way of serving the vegetable ratatouille is with
cheese crisps - served as an appetizer.

My cheese crisps are a combination of shredded montasio cheese and  swiss aged appenzeller cheese
(Any swiss cheese or shredded parmesan will be good as well)

Cheese Crisps:
1 cup of shredded cheese
In a heated small non- stick pan - spread about a tablespoon of the shredded cheese on the heated pan and wait for the sides to color and slowly with a spatula flip on one side and wait for 1/2 a minute, slowly remove from the pan unto a waiting plate to cool. This whole thing only takes about 1/2 a minute on each side. Do one at a time (this is one of those that requires your full attention or you'll end up with a burned cheese crips). The cheese will be crispy once it has cooled. It is delicious!
Another Suggestion:
Preheat oven to 350F - line a baking sheet with parchment paper and do several spreads of a tablespoon of the shredded cheese and bake for about 5-8 minutes. Remove as soon as the cheese starts to color. Leave in the pan to cool. *do not remove while it's hot*

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