4.3 – 3 reviews • Appetizer
| Level: |
Easy |
| Total: |
40 min |
| Active: |
15 min |
| Yield: |
4 servings |
Ingredients
- 1/2 cup mayonnaise, such as Hellmann’s
- 4 piquillo peppers
- 1/4 teaspoon lemon zest (1/2 small lemon)
- 1/8 teaspoon kosher salt
- 1 1/2 cups freshly grated Parmesan
Instructions
- Preheat the oven to 375 degrees F.
- In a small food processor, combine the mayonnaise, piquillos, lemon zest and salt. Puree until smooth. Refrigerate until ready to use.
- Line a straight-sided baking sheet with parchment paper. Sprinkle the Parmesan onto the parchment and spread thinly and evenly into an oval (or whatever shape you like).
- Bake until bubbly and just beginning to brown, 9 to 10 minutes. Transfer the parchment with the crisp to a wire rack and allow to cool completely.
- Serve the Parmesan crisp on a board for people to break off pieces, with the pink sauce alongside for dipping.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
442 |
| Total Fat |
37 g |
| Saturated Fat |
13 g |
| Carbohydrates |
7 g |
| Dietary Fiber |
2 g |
| Sugar |
3 g |
| Protein |
21 g |
| Cholesterol |
49 mg |
| Sodium |
937 mg |