Asiago Crisps

This recipe originated from the French Laundry cookbook under the guise of "Parmesan Crisps". FL's recipe called for "moist" Parmesan-Reggiano cheese, which doesn't seem to exist to the average consumer. When I look at it, it's a pretty darn hard wedge of cheese. Asiago cheese, while considered a semi-hard cheese, has enough--probably too much--moisture for this recipe; and is as strong-tasting as the goat cheese mousse I put in it.

To make the crisps, simply grate enough cheese. FL calls for a cup of grated cheese. This will make approx six 2" diameter crisps, when using a 2" biscuit cutter (the only round cutter in the kitchen). Using a Silpat mat is better than parchment paper.

Simply place the biscuit cutter on the Silpat and fill it up with a layer of grated cheese. Gently remove the cutter and repeat with more cheese, spacing the rounds of cheese about an inch apart.

Preheat oven to 325 degrees F.

Bake for 8-10 minutes.

If you just want to eat these flourless cheese "crackers", remove the baked cheese from the Silpat with a spatula and let cool on paper towels. Once cooled, you should remove the cheese from the towels to a plate since the paper will stick to the cheese if you don't.

If you are going a step further and using the cheese crisps as a carrier for another appetizer, say, as a tiny basket for goat cheese mousse, then immediately remove the crisps from the oven and gently stuff into small heat-proof bowls to form the "basket" curve. You can then let these cool while in the bowls until ready to use. Or, once cooled, you can place these into an empty egg carton. Instead of a small prep bowls, you can also use the egg carton to form the baskets.

Do not use a semi-soft cheese like cheddar to make crisps. There is simply too much liquid (high fat content) in the cheese to make them look or taste good.