- 24
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Ingredients
- Asiago cheese
- Pine nuts
- Sage
Preparation
Step 1
Shred 1 pound COLD Asiago cheese. Place 6 TBLSP size mounds of cheese about 1 inch apart on a parchment lined baking sheet. Sprinkle each mound with 1/4 tsp each chopped pine nuts and sage. Bake at 425 until the cheese is golden and the edges are slightly crisp, 8-10 minutes. Remove each crisp with a thin spatula and gently curl around a rolling pin, then cool on a rack. Repeat to make about 24 crisps.