Parmesan Crisps with Avocado Salsa
These deliciously crispy parmesan crisps make a wonderful starter. Parmesan is the only cheese that can be baked and combined with creamy avocado makes a festive surprise.
PREPARATION TIME: 20 minutes
COOKING TIME: 8 minutes each tray
CHEF’S TIP: More adventurous cooks may choose to shape the parmesan rounds into miniature cups to fill with the avocado mixture. Immediately after baking, mould the still-hot parmesan rounds into miniature muffin cups and leave to set.
- AVOCADO SALSA
- 2 avocados, chopped
- Pinch of minced chillies
- 45ml (3 T) lime juice
- coarse salt
- black pepper
- chives for decoration
- PARMESAN CRISPS
- 500g (1 lb) Parmesan
- Mix the avocados, chilli, lime juice, salt and pepper together in a bowl. Set aside.
- Preheat oven to 180°C.
- Coarsely grate the Parmesan. Line a baking tray with a liner or baking paper. Drop large spoonfuls of the cheese into a round cookie cutter. This can be used as guide to ensure that each round is the same size.
- Bake the rounds on the middle rack of the oven for about 8 minutes or until bubbling and completely melted. Remove from oven. Rest them for about a minute. Carefully lift when cool and store in a Tupperware until ready to serve.
- Just before serving, spoon small teaspoonfuls of the avocado salsa onto each Parmesan crisp. Top with chives for decoration.