Name: Crispy Cheese Wafers
Total time: 2 h
Ingredients: 1 pound Parmigiano-Reggiano or Montasio cheese, grated; 1 teaspoon unsalted butter; cornmeal, to sprinkle on pan

Time

2 hours

Yield

Makes about 2 1/2 dozen

Ingredients

1 pound Parmigiano-Reggiano or Montasio cheese, grated

1 teaspoon unsalted butter

cornmeal, to sprinkle on pan

Ingredients

1 pound Parmigiano-Reggiano or Montasio cheese, grated

1 teaspoon unsalted butter

cornmeal, to sprinkle on pan

Ingredients

1 pound Parmigiano-Reggiano or Montasio cheese, grated

1 teaspoon unsalted butter

cornmeal, to sprinkle on pan

Why This Recipe Works

We wanted to create several easy antipasti recipes—interesting but not too filling. Using Italian-inspired ingredients for our appetizer recipes gave us a variety of dishes that can be used alone or together as appetizers, cocktail snacks, or to make a light meal with salad and pasta.

Instructions

Heat the butter in a medium skillet over medium-low heat, coat the pan with butter, and pour out the excess. Sprinkle a 3-inch area of the pan with a pinch of cornmeal. Spread 2 tablespoons of the grated cheese in the 3-inch circle. (Do not make the layer of cheese too thick or the wafer will be chewy instead of crispy.)

Cook the cheese, flattening it with a spatula if necessary, until melted and golden on one side, about 2 minutes. Carefully flip the wafer over and cook until it is golden and set, about 1 minute more. Do not let the wafer brown or it will become bitter. Transfer the wafer to a paper towel to drain. Wipe out any crumbs from the pan and repeat with the remaining cornmeal and cheese.