This yummy cracker recipe entered our selection thanks to our photographer, Adrianna, who found the original here online and insisted for us to try her version. It paired very well with our greens and salads and it can be easily prepared in advance. Be careful with the baking time – if overcooked, the Parmesan gets an unpleasant smoky taste.
2 cups Parmesan, finely grated
1 tbsp flour
1 tbsp oregano
1 heaped tbsp pine nuts
Preheat oven to 200C.
Line two large baking sheets with parchment paper.
If your Parmesan is fine enough,
start by pulsing it a few seconds in your food processor.
In a large bowl, combine Parmesan, flour and oregano.
Place a cookie cutter on a prepared sheet.
Carefully sprinkle a tablespoon of cheese mixture
into the cutter and smooth the surface.
Remove the cutter. Repeat with the remaining mixture,
leaving a 1-inch gap between each melt.
Sprinkle with pine nuts.
Bake in oven for 5-7 minutes or until light golden.
Transfer to a wire rack to cool.