Have you ever made Parmesan crackers? They are the easiest thing. Just spread piles of shredded cheese on a baking sheet and cook in a hot oven until the cheese melts into a round. The Parmesan rounds are crisp and nutty and totally addictive. A topper of cool lox and creamy crème fraîche elevate the humble crackers into a very elegant and delicious starter.
4 oz (1 cup) shredded fresh Parmesan
1/4 teaspoon cracked black pepper
3 oz lox (cold-smoked salmon)
2 tablespoons crème fraîche or sour cream
Fresh dill sprigs or snipped parsley
1. Heat oven to 400°F.
2. For each round, spoon 2 teaspoons cheese onto ungreased or parchment lined cookie sheets. Pat into 2-inch rounds spaced 2 inches apart. Sprinkle each with pepper.
3. Bake for 6 to 8 minutes or until edges are light golden brown. Immediately remove from cookie sheets and place on wire racks. Allow to cool completely.
4. To serve, top each round with lox, 1/4 teaspoon crème fraîche and dill. Serve immediately, or cover and refrigerate.
Makes about 16
Recipe from Pillsbury
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