Zesty Parmesan Crisps with Pine Nuts

Plain Cheese Crisps, aka Frico or Cheese Wafers, have been around forever, such reliable little nibbles that it's easy to take them for granted. Cheese Crisps are the little black dress of appetizers, dress them up or enjoy them unadorned. Serve them plain as a one-ingredient appetizer treat, or layer on some other ingredients to accessorize with a touch of zip and crunch for a tasty variation. 

Crisps can stand alone as tempting appetizers, or might pair with soups and salads as croutons or even containers (for salad, not soup - just saying). This recipe adds lemon zest and Italian flat leaf parsley for flavor, pepper for a little bite, and pine nuts for some crunch. Betcha' can't eat just one! Try your own variation, just to keep things interesting. 

Zesty Parmesan Crisps with Pine Nuts

makes 24 wafers

2 cups shredded Parmigiano-Reggiano 

1/2 cup pine nuts

2 Tablespoons fresh flat leaf parsley, minced

1 Tablespoon AP flour

zest of 1 small lemon

freshly ground black pepper (or cayenne for more heat)

1. Position a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. 
2. Combine the shredded cheese, pine nuts, parsley, flour, lemon zest and a generous amount of freshly ground black pepper in a mixing bowl. Toss and stir to mix thoroughly.
3. Scoop up a generous tablespoonful of the cheese mixture and place in a tidy mound on the parchment paper; flatten slightly to form a 2-inch round. Form additional wafers, spacing the mounds 3 inches apart to allow for spreading. 
4. Bake for 6-8 minutes, until golden and bubbly. Check them early - don't let them burn! Remove from the oven and cool in the pan on a baking rack for a few minutes to firm up. Use a metal spatula to transfer each crisp to a baking rack to cool completely.

Note:Stir the cheese mixture again between batches so the flour coats the remaining cheese shreds. Store cooled crisps in a covered container between layers of waxed paper for up to 3 days, or freeze a batch and store for a quick-to-thaw treat.