Parmesan, Oregano and Pine Nut Melts

 

2 cups fresh Parmesan cheese finely grated (see notes)

1 T. flour

½ tsp. oregano see notes

1 T. pine nuts

 

Preheat oven to 400F. Line two large baking sheets with parchment paper or Silpat mats. If your Parmesan isn’t fine enough, pulse it a few seconds in your food processor. In a large bowl, combine Parmesan, flour and oregano. Place a round cookie cutter on the prepared baking sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth the surface. Remove the cutter. Repeat with the remaining mixture, leaving a 1-inch gap between each melt. Sprinkle with pine nuts.

Bake in the oven for 5-7 minutes or until light golden. Transfer to a wire rack to cool. Recipe Notes: For this recipe, pre-grated parmesan will not work. You need to buy a block of parmesan and grate it yourself.

I decided to use only ½ tsp of dried oregano because I wanted the taste to be subtle. Don’t hesitate to use 1 tsp for a stronger flavor.