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
4 cups of freshly-grated Parmigiano Reggiano cheese (grated on large holes)
5 figs, cut into 1/8 wedges
Fresh goats cheese
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.