This yummy cracker recipe pairs very well with greens and salads and it can be easily prepared in advance. Tip! Be precise with baking time – if overcooked, the Parmesan develops an unpleasant smoky taste.
Preheat the oven to 200°C/395°F. Line two large baking sheets with parchment paper. If your Parmesan is not fine enough, start by pulsing it a few seconds with a food processor. In a large bowl, combine the Parmesan cheese, flour and freshly crushed Aegean Isle Oregano.
Place a cookie cutter on a prepared sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth out the surface. Remove the cutter. Repeat with the rest of the mixture, leaving a 1-inch gap between each melt.
Sprinkle with pine nuts that you have already ground using a food processor. Bake in the oven for 5-7 mins or until light golden. Transfer to a wire rack to let cool before serving. Enjoy!
2 cups Parmesan cheese, finely grated
1 tbsp all purpose flour
1 tbsp Aegean Isle Oregano
1 tbsp pine nuts, ground
Daphnis and Chloe is a herb and spice company dedicated to cooks who are looking for Mediterranean ingredients of the finest quality
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