Pickle crisps
Servings: 50 crisps
This is a fun little party favour for picky-picky platters or hors d’oeuvres (I had to google how to spell it, so if you’ve never seen this word, it’s pronounced “or derrrves”, and is a fancy way of saying finger food). Parmesan crisps are always a good time, but the addition of a piquant pickle in the middle makes this a little moment of “oh darrrrl”, which is a perfect way to get the conversation started. My pick of pickle here is a sweeter one, to play against the savouriness of the cheese. Something polish or Hungarian, where vinegar is the third rather than second ingredient (water being the second) would be ideal. I’ve chosen to use Parmesan because I like its intensity but if you’d prefer a milder version, you could switch to a sharp cheddar instead.
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Ingredients
- 3-4 Pickled gherkins finely sliced
- 200 g Parmesan or other hard cheese
- Freshly cracked black pepper
Instructions
- Preheat the oven to 180℃ fan (200℃ conventional)
- Line several baking trays with baking paper. Use a fine grater or microplane to shave mini mountains of Parmesan where the peaks are 1cm high. You want enough density for the Parmesan to melt into little savoury biscuits, so be generous. Dot with pickles
- Bake for 10-12 mins until the Parmesan has melted and turned golden and the pickles have shrivelled.
- Remove the trays from the oven, pull off the baking paper and repeat with the rest of the cheese and pickles.
- Finish with a good crack of pepper and serve upon entry or as a streaming snack.
