Parmigiano Reggiano Crisps with Chocolate and Sea Salt

By marisona

Ingredients

• 2 cups grated Parmigiano Reggiano
• 6 tablespoons finely chopped dry roasted whole almonds (skins on)
• 4 ounces good quality semi-sweet or dark chocolate, finely chopped
• 1 scant teaspoon vegetable oil
• Sea salt for sprinkling

Details

Servings 12
Adapted from wholefoodsmarket.com

Preparation

Step 1

Preheat oven to 350°F. Line two large baking sheets with parchment paper.

Toss cheese and almonds together in a bowl. Form 12 mounds of cheese mixture on each lined baking sheet, spacing them 3 inches apart. Using the back of a spoon, press down on each mound to form a 1/4-inch thick circle. Place one baking sheet at a time on middle oven rack. Bake rounds 6 to 8 minutes or until golden. Remove from oven and let crisps cool on baking sheets.

Once crisps are cooled completely, line a baking sheet with waxed paper. Toss chocolate with vegetable oil in a small bowl. Set the bowl over a pan of simmering water. Stir until chocolate is melted and smooth. Dip about one-third to one-half of each crisp into melted chocolate, hold a few seconds above chocolate, then place on the lined baking sheet. Immediately scatter a tiny bit of sea salt over chocolate. Let chocolate set before serving. You can put crisps in refrigerator or freezer to speed setting.