Sunday, February 28, 2010

Parmesan Crisps with Pancetta and Roma Tomato Salsa

Michelle and I saw these on the Food Network on Guy Fieri's show. We thought they'd make a great appetizer. And they did!

1 cup grated Parmigiano-Reggiano
1 teaspoon paprika
1 teaspoon freshly black pepper, plus more for seasoning
1/2 cup chopped pancetta
1 cup diced Roma tomatoes
2 tablespoons julienne fresh basil leaves
2 tablespoons extra-virgin olive oil
balsalmic vinegar

Preheat oven to 350 degrees F.

In a large bowl combine Parmesan, paprika, and freshly ground black pepper.

On a parchment lined cookie sheet (or Silpat!), add the Parmesan mixture in 2 tablespoon dots, 2 inches apart. Gently pat down into a flat disk.

Place in preheated oven and cook until cheese melts. (about 3 minutes)

Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells.

In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands.

In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine. (A splash of balsalmic vinegar is a GREAT addition)

Add tomato mixture to Parmesan crisps and top with pancetta.

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