Parmigiano Reggiano savoury snaps

Just the thing for tasty nibbles, canapés or as an accompaniment to homemade soup, these little savoury bites take only minutes to make.

Serves: Serves 4 (Makes about 20)


100g 24-month-matured Parmigiano Reggiano
25g plain flour
Ground white or black pepper


Grate the Parmigiano Reggiano finely, and set to one side.

Mix together the Parmigiano Reggiano cheese and flour. Season with a shake of white pepper, or a little freshly ground black pepper.

Preheat a hot grill. Place rounded tablespoons of the Parmigiano Reggiano mixture, spaced apart, onto a baking sheet. Flatten them down slightly. Cook for one or two minutes, until melted and beginning to brown. Remove from the baking sheet with a palette knife whilst still warm. Repeat until all the mixture is used up.

Cool, then store in an airtight tin until ready to serve.

Cook’s tip: Stir one teaspoon of black onion seeds into the mixture for a delicious addition.

This recipe is courtesy of Parmigiano Reggiano. For more ideas with the cheese, visit our dedicated page.

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