Parmesan Crisps with Basil and Sun-Dried Tomato

By gstark

Ingredients

• 6 ounces shredded Parmesan cheese
• 1/2 cup balsamic vinegar
• 2 tablespoons sugar
• 8 basil leaves
• 8 sun-dried tomatoes jarred

Preparation

Step 1

Heat oven to 375 F.

On baking sheet, make eight flat circles out of 1 1/2 tablespoons cheese each. Bake cheese 5 minutes, or until just beginning to turn golden.

Using metal spatula, remove crisps from pan immediately, placing on rack or plate to cool.

Place vinegar and sugar in small saucepan and boil until mixture is reduced to about 1/4 cup and is thickened.

Top each crisp with 1 fresh basil leaf and 1 sun-dried tomato. Drizzle balsamic reduction over top.