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Parmesan, Oregano and Pine Nut Melts<\/p>\nParmesan, Oregano and Pine Nut Melts<\/p>\n
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2 cups fresh Parmesan cheese finely grated (see notes)<\/p>\n
1 T. flour<\/p>\n
\u00bd tsp. oregano see notes<\/p>\n
1 T. pine nuts<\/p>\n
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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.<\/p>\n
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.<\/p>\n
I decided to use only \u00bd tsp of dried oregano because I wanted the taste to be subtle. Don’t hesitate to use 1 tsp for a stronger flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"
Parmesan, Oregano and Pine Nut Melts 2 cups fresh Parmesan cheese finely grated (see notes) 1 T. flour \u00bd 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…<\/p>\n