Recipe by Vanessa
When I was in my "chef" classes...I learned to make these but the sweet kind. I was lucky enough to find a recipe of these "roof tiles" (because of their shape) but salty. They are soo good and look great for giving a special touch to your plates! Although I haven't made these yet...they are fairly easy to make and will probably taste DELISH!
Top Review by Elly in Canada
This little 'simple' recipe got me!! LOL!! I baked the first batch, obviously not enough cheese as all I got was a pan of 4 big crumbs! Added more butter, that was a little better, still not right!! LOL! Added more cheese, this time they came out sort of like they should?? and they folded nicely, then started to flatten out!! Not much like a roof tile, more like a roof shingle!! I think I had too many crumbs from the bread I used, I don't buy sandwich bread, so used what I had, first mistake!! The rest is a mystery, but I ended up with some 'tiles' if I can call them that, and a whole lot of very tasty crumbs to be used later for a topping on the next casserole I will prepare! So all is not lost, and I thank Vanessa7 for giving me a good laugh!! LOL When another chef decides to prepare this recipe, I would love to hear about and see their results!!
- 2 slices white bread, stale (the one for sandwich)
- 100 g parmesan cheese
- 25 g butter or 25 g margarine
Directions See How It's Made
- To prepare your "eatable 'roof' tiles", place the stale bread slices without crust in the food processor so they are like "breadcrumbs".
- Mix your crumbs with the parmesan cheese.
- Grease a baking sheet with the butter and with a teaspoon, place over it little piles of the mixture you've just done (crumbs and parmesan).
- Then, lightly press them until you form "circles".
- Put them in the oven for 5 minutes at 350ºF.
- Afterwards, take them out and quickly place the over a bottle or the rolling pin to form your parmesan "roof tiles".
- Let them cool and serve as you wish.