Totally addictive both to eat and to make, these crisps are also great to use as a garnish for soups and as an alternative to croutons in salads. They’re quite salty, and baking the cheese brings out its pungency, so a little sour cream helps balance out the strong flavors.
Makes about 20
- 2 cups grated Parmesan cheese
- 1 cup sour cream
- 4 ounces salmon caviar
On a cookie sheet lined with parchment paper, arrange teaspoon-sized mounds of Parmesan cheese about 3 inches apart. Bake in the oven for 10 minutes, until the cheese is completely melted and lightly golden. Remove from the parchment paper and let cool to crisp up. Repeat with the rest of the cheese.
Arrange the Parmesan crisps on a serving platter, and top each with a small dollop of sour cream and 1/2 teaspoon salmon caviar. Serve immediately.
