1 C. grated Parmesan cheese
1 tsp. chopped fresh thyme leaves
1 small preserved lemon, finely diced

Preheat the oven to 400°F. Place the finely chopped preserved lemon pieces in a mesh strainer, and rinse very well. Dry on paper towels, and pat very dry. Mix together the dry lemon pieces, the Parmesan, and the chopped fresh thyme leaves. On a Silpat- or parchment-lined baking sheet, heap little T. mounds of the cheese mixture, leaving room for them to spread as they melt, and bake in the oven for 4 or 5 minutes, until golden. Allow to cool completely on the baking sheet, then lift off with a spatula and allow to rest on paper towels.