Hot Honey & Rosemary Pecorino Romano Crisps
Easy, flavor loaded crisps to pair with crisp lagers.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 18 -24 crisps
- 1 wedge of Pecorino Romano cheese about 1/2 lb.
- 1 heaping tsp of fresh rosemary minced very fine
- 1 tbsp hot honey
Grate the cheese on the large teeth of a box grater.
Mix with the finely minced fresh rosemary.
Line two or three baking sheets with parchment paper or appropriately sized Silpats.
Make heaps, about 1 tbsp - 1 1/2 tbsp large and about 2 inches apart. Do not press on the cheese.
If you want thinner crisps, use less cheese per heap. If you want more substantial, thicker crisps, use 1 1/2 tbsp per heap.
Bake in a 400°F oven for 3-5 minutes until crisps are golden. Less time for thinner version, longer for thicker crisps.
Let crisps cool off and drizzle with hot honey.