Cheese chips with pine nuts topcook.tomathouse.com
Preparation:Grate 1 pound (450 g) of cold Asiago cheese. Place 1 tablespoon (1/4 teaspoon) of each cheese mound, about 1 inch (2.5 cm) apart, on a parchment-lined baking sheet. Sprinkle each mound with 1/4 teaspoon of chopped pine nuts and sage. Bake at 425°F (220°C) until the cheese is golden brown and the edges are slightly crisp, 8 to 10 minutes. Lift each cheese rind with a thin spatula and carefully hang it on a rolling pin, then cool on a wire rack. Repeat to make about 24 chips. Ingredients:
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