TRY THIS GREAT IDEA!!!

Grated Parmigiano Reggiano and chopped almonds are combined and baked to make round crisps, then dipped in melted chocolate and sprinkled with sea salt for an incredible sweet-savory combo made from just five ingredients. This innovative recipe can be served as an appetizer or dessert with a glass of red wine or maybe even prosecco. Either way, your guests will be impressed! And I bet you can’t eat just one.

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Makes 24 crisps

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

Method

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.

TRY THIS GREAT IDEA!!!