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
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.