Prep 5 mins
Cook 5 mins
How much easier can you get than just two ingredients? Recipe calls for thyme, but feel free to use whatever herb(s) you like. Amounts can be changed accordingly.
- Preheat oven to 200C/400°F.
- Line a large baking tray with parchment paper.
- Divide cheese into small heaps on the baking sheet, spaced apart, to make 16 in total.
- Sprinkle a bit of your chosen herb(s) over each heap of cheese.
- Bake for 4-5 minutes until melted, lacy and golden.
- Remove and set aside for 1 minute to firm up a little.
- Lay each crisp on a rolling pin to curve it slightly, then cool.
- Serve as finger food or along side or as a garnish on creamy soup.
These are lovely. I had to make it twice, as the first time I made it with rosemary fresh from the garden. It tasted good, but I put it on baking parchment and couldn't get it off! So I had to throw it away. I made it again with thyme and used a non stick baking tray and it was really easy, quick and good. Lovely and different addition to a salad. Thanks for sharing! Reviewed for Photo Tag 2008
I've been dying to try a recipe like this. Think I'll make it tonight. I love the idea of incorporating fresh herbs. Thanks! Part 2: Well, these are beautiful and delicious. Very salty but then parmesan cheese is. We really enjoyed them 5*****