Cheese Crisps

By Shaylie

Almost any freshly grated melting cheese can be used to make these crisps, but sharper cheeses are the best
foil for the sweetness of the turnip soup.

Ingredients

• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup freshly grated Asiago cheese
• 1 tablespoon all-purpose flour (maybe ArrowRoot)

Preparation

Step 1

Heat a large nonstick skillet. In a small bowl, toss the Parmesan and Asiago cheeses with the flour. Spoon level tablespoons of the cheese mixture at least 2 inches apart into the skillet. Flatten each mound of cheese into a 2 1/2-inch round and cook the rounds over moderate heat until brown around the edges, about 2 minutes. Using a thin spatula, flip the cheese crisps and cook until golden brown. Transfer the crisps to a plate and let cool.

MAKE AHEAD The cheese crisps can be stored in an airtight container for serving for up to 2 days. Recrisp in a hot oven shortly before serving.