Asiago Crisps

Ingredients:
1 1/2 cups coarsely grated fresh Asiago cheese

1/2 teaspoon coarsely ground black pepper


Directions:
1. Preheat oven to 375°F. Coarsely grate cheese using Deluxe Cheese Grater. On Rectangle Stone, divide cheese into six small piles, spreading evenly to form 4-inch disks. Sprinkle evenly with black pepper. Bake 14-15 minutes or until golden brown. Immediately remove disks one at a time from baking stone and fold into a taco shape using Large Spreader. Carefully place crisps, folded side up, onto Stackable Cooling Rack; cool completely. Serve with Vegetable Ribbon Salad, if desired.

Yield: 6 crisps

Nutrients per serving: (1 crisp): Calories 110, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 1 g, Protein 6 g, Sodium 270 mg, Fiber less than 1 g
Cook's Tip: The weight of 1 1/2 cups freshly grated hard cheese is between 3 and 4 ounces. Lightly pack cheese when measuring.


Crisps can be made up to 1 day in advance. store them in an airtight container or a large resealable plastic food storage bag.



Crisps can be make with grated fresh Parmesean or Romano cheese, if desired.

Variation: Large Asiago Crisp: Spread cheese onto Large Round Stone, forming a 12-inch circle. Bake 18-20 minutes or until golden brown. Cool completely and break into pieces. Serve with Quick Chicken Primavera Risotto, if desired.