- 1 lb. asiago cheese, shredded
- 2 tbsp pine nuts, chopped
- 2 tbsp fresh sage leaves, chopped
- Shred 1 pound cold asiago cheese. Place 6 tablespoon-size mounds of cheese about 1 inch apart on a parchment-lined baking sheet. Sprinkle each mound with 1/4 teaspoon each chopped pine nuts and sage. Bake at 425 degrees until the cheese is golden and the edges are slightly crisp, 8 to 10 minutes. Remove each crisp with a thin spatula and gently curl around a rolling pin , then cool on a rack. Repeat to make about 24 crisps.
Makes 6 servings (4 crisps per serving).
Nutrient Breakdown coming soon…