- 12-15 rosemary stems
- 150g finely grated parmesan
- ½ teaspoon thyme leaves
- Pinch cayenne pepper
- Preheat the oven to 200°C (gas mark 6). Line a baking sheet with non-stick baking paper.
- Combine the cheese, thyme and cayenne pepper. Using a dessertspoon, drop even mounds of parmesan cheese on the baking sheet (making sure they don't touch each other). Use your fingers to pat the cheese into a thin circle about 3-4cm (1¼-1½in) in diameter. Lay a rosemary stem on the circle. Make sure none of the circles are touching.
- Bake for about 4 minutes, or until golden and crisp. Remove and cool slightly on the tray before transferring to a wire rack to cool completely. Serve on the day they are made.
These crispy, salty, slightly spiced crisps can be made without their rosemary stems, if desired. They are best eaten within a few hours of cooking.
When serving food with drinks, keep it simple and prepare as much as you can ahead of time.
Make shortcuts by filling mini tart cases with feta, spicy baby peppers and basil, or smoked salmon and crème fraîche.