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Emeril's Cheese Crisps

Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008

Team Planet Green

By Team Planet Green
Silver Spring, MD, USA | Mon Jul 21, 2008 03:52 PM ET

cheese crisps photo


Rita Jacobs/iStockphoto


3/4 cup shredded hard sheep's milk cheese, such as Bianco Sardo

Preheat the oven to 350º F.

Line a baking sheet with a Silpat, wax paper or parchment paper. Measure 1 tablespoon of cheese per crisp and place the cheese on the Silpat. Space the crisps about 1 to 2 inches apart.

Place in the oven and cook until the cheese melts and turns golden-brown, about 7 minutes. Remove from the oven and set aside to cool. Use as a garnish for soups and salads.

Yield: about 12 cheese crisps
 
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