Put away those toasted nuts and chips! Canapes have reached a whole new dimension.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 10 lollipops |
Ingredients
- Butter, for greasing
- 1 1/4 cup/3oz/80g Parmesan cheese, finely grated
- 1 tsp poppy seeds
- 1 tsp sesame seeds
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line two large baking sheets with parchment paper and grease.
- Toss the cheese and seeds together in a small bowl. Sit a 3 1/2in (9cm) ring or cookie cutter on one of the baking sheets and sprinkle a small handful of the cheese mixture into it, in a thin layer. Carefully lift the ring off to reveal a neat-edged disk of Parmesan and lay a lollipop stick on top, with the tip of the stick touching the middle of the disk. Repeat with the remaining cheese and sticks to make 10 in total (leaving about 1 1/4in/3cm spaces between them to allow for any spreading during cooking).
- You should have a little Parmesan left over, so use it to cover up the part of the lollipop stick resting on the disk.
- Bake in the oven for 5 minutes, swapping to a different shelf halfway through. The cheese should be lightly golden and bubbling.
- Remove from the oven and slide the paper off the baking sheets and onto a rack to help speed up cooling. Let cool for 1 to 2 minutes until the lollipops have become crisp. Very carefully remove each one with a spatula. I like to serve these stuck upright into a box with holes in the top.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 37 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 6 mg |
| Sodium | 117 mg |