Categories: appetizers, not tried

Ingredients

• 2 cups shredded Parmesan cheese
• 8 ounces rondele Garlic and Herbs gourmet spreadable cheese
• 2 whole roasted red peppers, thinly sliced
• 5-6 fresh basil sprigs

Directions

1. Preheat oven to 350 degrees.

2. Line a baking sheet with parchment paper and an egg carton with aluminum foil.

3. Place 2 tablespoons of the shredded parmesan cheese on a baking sheet, creating a circle, about 2 1/2 inches in diameter.

4. Repeat, making a total of 12 circles with 1 inch between each.

5. Bake for 7 minutes or until Parmesan is melted and semi-firm.

6. Working quickly, remove the Parmesan circles with a spatula; carefully press the center of each circle into the egg carton well, creating a cup.

7. Allow to cool until crisp.**

8. Carefully remove from egg carton and fill with spreadable cheese, using a pair of teaspoons.

9. Garnish with the thinly sliced roasted red peppers and small basil leaves.

10. Serve at room temperature.

11. **Cheese crisps can be prepared up to 3 days ahead of time; Store in an airtight container, after cooling completely.

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