Crispy Cheese Wafers
By America's Test KitchenPublished on June 18, 2013
Time
2 hours
Yield
Makes about 2 1/2 dozen
Ingredients
1 pound Parmigiano-Reggiano or Montasio cheese, grated1 teaspoon unsalted butter cornmeal, to sprinkle on pan
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.
Time
2 hoursYield
Makes about 2 1/2 dozenIngredients
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.
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