Cooking Classes


Parmesan Crisp Amuse Bouche

I have been watching Gold Medal Plates all afternoon. Just got the hankering to make a little amuse bouche to have with a glass of French chardonnay before going out for dinner tonight.

The recipe for the poached dried apricots is here.

Parmesan Crisps

block of parmesan cheese

Preheat oven to 350F. Line a baking sheet with parchment paper.

Grate half the cheese on the fine side of a box grater. Grate the other half on the coarser side. Mix together. Make little mounds of grated cheese about 2 inches apart.

Bake about 6 or 7 minutes at 350F until lightly browned. Remove from oven and let crisps cool on the baking sheet for 10 minutes. Serve warm or at room temperature.


  1. What a beautiful shot, Sarah. They look beautiful and perfect with the apricot. Love sweet and salty and savory!

  2. Oh, how easy and wonderful sounding!


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