I’m so glad there was a request for this recipe. I mentioned it in my last post about the Viking Cooking School where I attended the “Lunch & Learn” that it was one of the recipes given, and I would post it if there were requests.
Come back in a couple of days when I’ll post the recipe for Homemade Butter Pecan Ice Cream, the last of the three recipes I received at the class.
These are super easy to make and go very well with soup or salads, even fresh fruit. Enjoy!
2 ounces Pecorino Romano cheese, finely grated (about 1/2 cup)
1 teaspoon. all-purpose flour
Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats, such as Silpat.
Combine the grated cheese and flour in a small mixing bowl.
Place 1 tablespoon of the cheese mixture on the baking sheet.
Pat the cheese into a flat circle about 2-1/2 to 3 inches in diameter. Repeat until you have used all the cheese; space the circles 1 inch apart.
Bake until the crisps are light golden brown, about 10-15 minutes.
Remove from the oven, and allow to cool on the baking sheet. The wafers will crisp as they cool.
Crisps may be made up to 3 days in advance.
Store by layering between parchment paper in an airtight container.
As a variation, substitute Parmesan or Asiago cheese for the Pecorino Romano. You could also add chopped fresh herbs such as rosemary, parsley or oregano to the cheese mixture before cooking.