Asiago Cheese Crisps
Asiago Cheese Crisps – Crispy chips of baked asiago cheese, minced sage, and chopped pine nuts.
I’m a huge collector of cookbooks. I just love them. I read them like other people read novels. So no one was surprised when I came home from a quick trip to our local Target with a new cookbook in my shopping bag. I often purchase cookbooks on impulse and later find that they aren’t very exciting. This time, however, I hit a jackpot.
The cookbook I bought is Food Network’s “1,000 Easy Recipes.” The blurb on the back promised that “each recipe is just a paragraph long and a snap to make.” Uh-huh. I’ll believe that when I see it. But, know what? That blurb was right.
This is a really neat cookbook full of short, easy to make recipes. And the thing I like the best about it – there’s very little instruction. Many of the recipes tell you to use “some” of an ingredient. I like that. It makes me feel not so bound to the letter of a recipe.
The actual recipe for these cheese crisps from the cookbook was written like this:
Shred 1 pound cold asiago cheese. Place 6 tablespoon-size mounds of cheese about 1 inch apart on a parchment-lined sheet. Sprinkle with chopped pine nuts and sage. Bake at 425 until golden, 8 to 10 minutes. Remove each crisp with a spatula and drape around a rolling pin to cool slightly; cool completely on a rack.
That’s it. No formal list of ingredients and no detailed instructions. Exactly my kind of recipe.
If you see this cookbook for sale, I highly recommend it. It’s well worth the cover price.
How to Make Asiago Cheese Crisps
Now, on to the cheese crisps (also known as “frico”). As promised, these were really quick and easy to make and they’re a perfect little nibble with a glass of wine. They’d also be nice to serve along with a bowl of warm tomato soup. Or even with a cold gazpacho.
You only need three ingredients for this recipe – asiago cheese, fresh sage, and pine nuts. Grate the cheese, finely mince the sage, and coarsely chop the pine nuts.
Make little mounds of the cheese on a parchment-lined baking sheet. Sprinkle each mound with a bit of sage and some of the pine nuts.
Bake for 8 to 10 minutes or until the cheese is completely melted and lightly browned. Allow the crisps to cool very briefly on the pan and then, working quickly while the crisps are still warm and pliable, remove each with a spatula and drape around a rolling pin to cool slightly. Move to a wire rack to cool completely.
You can also leave the crisps flat if you prefer. You could also substitute another cheese or herb according to your own preferences.
More Cheesy Appetizers on Lana’s Cooking:
- Puff Pastry Cheese Straws
- Spicy Cheese Crackers
- Baked Fontina with Herbs
- Sweet Greek Flatbread
- Warm Ham and Cheese Spread
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Asiago Cheese Crisps
- 1 pound asiago cheese grated
- 6 fresh sage leaves finely minced
- 2 tablespoons pine nuts chopped
- Preheat the oven to 420 degrees.
- On a baking sheet lined with parchment, place six tablespoon sized mounds of cheese spaced evenly across the pan. Sprinkle with minced sage and chopped pine nuts.
- Bake until golden – about 8 to 10 minutes.
- Working quickly while the crisps are still warm and pliable, remove each with a spatula and drape around a rolling pin to cool slightly.
- Move to a wire rack to cool completely.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I made these too, from the same recipe! I love them- so versatile. Yours look great!
These look great! I definitely plan to take ’em out for a spin when the fam gathers Memorial Day. Love the idea of using them as scoops for guacamole. Maybe I’ll make mine with Jack cheese. Happy Mother’s Day, Lana!
Great idea! These would be so good with guacamole.
These sound great Lana…I know how much I love peeling off the cheesy bits whenever they end up on a baking sheet accidentally…this would be a whole bunch of those on purpose…yum!
Exactly, Barb. And other cheeses work well, too, is Asiago isn’t your thing. Parm is particularly good. With or without herbs and pine nuts.
This is such a great idea!! Never made cheese crisps before, I imagine they are a big hit!
They’re always a big hit, Jenn. Perfect with a glass of wine, a cold beer, or whatever you like. Kids always enjoy them.
Oh how fun! I love the addition of the pine nuts:-) Hugs, Terra
I always take advantage of any recipe in which I can use Asiago (love it!) so I’d love to try these! They look so good, Lana. Perfect for scooping up a big pile of guacamole or dip!
Edible shovel. hahaha!
I will let you know. I have some mini brioche pans that I think I will turn upside down and drape them over to cool.
I can’t wait to try this. I think I’m going to attempt to mold them into a bowl shape and serve Caesar Salad out of them for Mother’s Day.
Hi Missy – do let me know how that turns out for you. I’m not sure that it wouldn’t be messy since the crisps are quite porous. You might have Caesar dressing all over everything!
I am a cookbook lover as well and have seen that one at the bookstore and wondered if I should pick it up. Now I will definitely have to look at it more closely. Beautiful photos and the recipe sounds delicious.
Misty, I think you’d regret purchasing that cookbook. It’s quite interesting.
wow ! these look sooo good and seems simple enough to make. Lovely recipe. Will try it sometime :)
Gosh this is very easy! Have to remember this for the summer parties!
Your asiago cheese crisps look AWESOME! Love the curvy shape. Thanks for the mention and so glad I got to check out your blog via the pingback!