Parmesan Crisps
With New Year celebrations upon us I thought I'd share a great party appetizer recipe from my recent cooking class at Quince cooking school in Vancouver -- Parmesan crisps with fresh goat's cheese, figs and quince jelly. The jelly is made from quinces picked from chef-owner, Andrea Jefferson's, backyard.
The lattice crisps are simple to make and can also be used as impressive edible decoration for soups and risottos
I hope you are all enjoying the holidays. I want to wish everyone a Happy New Year and a tonnes of great food in 2009!
Quince - www.quince.ca
1780 W3rd Ave Vancouver
Tel: 604.731.4645
Parmesan Crisps
(Serves 6)
4 cups of freshly-grated Parmigiano Reggiano cheese (grated on large holes)
5 figs, cut into 1/8 wedges
Fresh goats cheese
Quince jelly
Flat leaf parsley for garnishing
Step 1: Grate parmigiano reggiano using the large holes of the grater.
Step 2: Pre-heat the oven to 325F (165C). Line a baking sheet with baking or parchment paper. Place 1 1/2 tablespoonfuls of grated cheese on the baking sheet with about 2 inches of space between each one.
Step 3: Gently press down on each little pile of cheese and pat it down to form discs.
Step 4: Bake cheese in the oven until golden, about 5 minutes. Remove from oven and use a spatula to gently lift crisps off the baking paper. Cool crisps on a plate.
Step 5: Have your condiments ready: in this case, quince jelly, figs and creamy goats cheese.
Step 6: Cut figs into 1/8 slices, lengthwise. Use a small spoon to scoop a little goats cheese on each crisp. Place a slice of fig on the cheese, followed by a small spoonful of quince jelly. Garnish each crisp with some flat-leaf parsley.
Hi Syrie,
These parmesan crisps look great. I'm always looking for new ideas for party food. Most definitely going to try them soon.
Posted by: Mei | 30 December 2008 at 12:25 AM
So elegant!!
Posted by: VeggieGirl | 30 December 2008 at 12:37 AM
Syrie,
Your pictures make my mouth water... this stunning appetizer is no exception! Have a happy new year!
Posted by: Alexa | 30 December 2008 at 05:19 AM
What a fantastic idea!. Never crossed my mind (despite my bad habit of scrapping the melted cheese out of the mini oven from my cheese-on-toast)
Posted by: Young Werther | 30 December 2008 at 08:53 AM
Parmesan chips are good! Nice presentation!
Happy Holidays!
Posted by: Kevin | 30 December 2008 at 12:57 PM
Beautiful! Great idea and easy to make. I'll have to try it this weekend. Thanks for the recipe.
Posted by: jfolkmann | 30 December 2008 at 02:45 PM
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......................*..*Merci de la gentillesse de ton message et
je te souhaite un merveilleux Réveillon 2009 avec
les tiens.
Me revoilà avec une malle de beaux souvenirs…à bientôt.
Posted by: Eleonora | 31 December 2008 at 06:38 AM
They look really good.
Posted by: The Food Hunter | 01 January 2009 at 05:33 AM
I love Parmesan crisps! I made these also for New Year's Eve. Thank for visiting and allowing to discover your beautiful blog!
Posted by: Gigi | 05 January 2009 at 12:04 PM
This will make a great appetizer. Thanks for stopping by at my blog and your kind comment. Great blog you have here :)
Posted by: Gertrude | 05 January 2009 at 10:21 PM
Parmesan crisps are so great, and amazingly versatile. The Christmas cake turned out fine in the end, thank goodness.
Happy new year to you - looking forward to reading more in 2009.
Posted by: Alex | 06 January 2009 at 02:25 AM
The flavor combinations and photos are wonderful!
Posted by: Madam Chow | 06 January 2009 at 01:48 PM
Hi everyone, sorry for being so quiet for so long. Thank you all for your well wishes and I hope you all have a great 2009!
Thanks Mei. Hope you enjoyed them!
Thank you Veggiegirl!
Thanks for your kind words Alexa. Happy New Year to you too!
Ha Werther That use to happen to me too! Good old jaffle makers!
Thanks Kevin. Hope you had a great holiday season!
Thank you Jfolkmann. Hope they went well and I'd love to hear how they turned out.
Elenora - you're a true artist! Merci Beaucoup!
Thank you foodhunter
Thanks so much Gigi. I look forward to checking out yours
Thanks so much Gertrude!
Good news Alex! I want to read about it! Happy New year!
Thanks so much Madame Chow - I love your name!
Posted by: Syrie | 07 January 2009 at 03:37 PM
Wow these look delightful! That jelly looks like a nice light alternative to mebrillo. Happy new year!
Posted by: Marc @ NoRecipes | 07 January 2009 at 05:44 PM
They are so beautiful! And delicious!
Posted by: Reeni | 08 January 2009 at 10:21 AM
Oh baby YUM!!!
I tried making parm crisps once...a long time ago...and totally messed up! will have to try again, this time your method.
Posted by: jaden | 09 January 2009 at 04:58 PM
What a gorgeous little bite! And that plate is stunning. I also love all the prep shots. You're truly amazing!!
Posted by: Shari | 10 January 2009 at 04:25 AM
Wow this is just wonderful just love it.going to give it a try this weekend coming
Posted by: Kim da Cook | 13 January 2009 at 07:35 PM
Thank you very much for introducing a new ingredient into my world. I had never heard of a quince until now!
Your crisps look delicious!
Posted by: shane | 18 February 2009 at 04:03 PM
Your recipe reminds me of scaping the solidifyied cheese of the oven tray when I was a teen. Cooking then to me meant warming up a pizza sub on a tray in the oven. The cheese topping would melt and some of it would drip onto the oven tray. These drips would solidify and I would scrape them off and eat them.
In your recipe, you've recognised an opportunity to create a magnificent starter from a similar accidental technique.
Thank you for sharing it with me.
Posted by: HK | 17 March 2009 at 09:54 AM