Parmesan Black Pepper Crisps

From: *Kathy*

On Jul 30, 2008

Wonderful! I could have left them in the oven another minute or so, but I didn't want the crisps to burn. I should have spread out the cheese mounds a little bit more than I did, but the end result was still good. I topped half the crisps with a little bit of salsa to serve.

From: Bobtail

On Nov 5, 2007

Delicious! I prepared as directed by the recipe. I love the "bite" that the pepper adds to the cheese. DH was late getting home, so I left what few I could resist eating on the stove with the recipe beside the plate so he would know what he was eating. This morning he said how good they were, so I will be making them again soon! I love MsBold's suggestions about serving with soup and using different cheeses. Thanks Lorac! Oh I have to add, so easy and quick to prepare! Took my oven longer to preheat that to prepare these! LOL!

From: ms_bold

On Jul 26, 2004

These are flavorful little bites. I am on the South Beach diet and prepared these as "snack crackers" for me when friends drop by for drinks and appys. I used a 4-cheese blend of aged provolone, parmesan, asiago and romano cheese and ground some lemon and pepper blend over the cheeses. Very delicious! My hubby thought that they would be a good addition to tomato soup, instead of regular crackers.

From: GaylaJ

On Apr 7, 2005

We just love these, and they are so easy even my 9-year-old likes to make them. He doesn't put the pepper on his, but I love the kick the pepper gives.I made these after seeing Alton Brown make them on Food Network. A little trick he suggested if you would like a presentation that is a little different: allow them to cool a bit, but while they are still pliable wrap them around something that would make them a different shape (e.g. cylinder, cup). They will retain that shape after they are completely cool and crisp. You can also fill them. Anyway, these are fantastic--thanks for posting the recipe!