Parmesan-Peppercorn Snowflakes

Oxmoor House
These delicate, cheesy gems are perfect for an appetizer buffet served alongside mixed nuts and olives.
20 snowflakes


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2 cups freshly shredded Parmigiano-Reggiano cheese
1/2 teaspoon crushed tricolor peppercorn blend


Prep: 7 Minutes
Cook: 6 Minutes

Drop cheese by slightly heaping tablespoonfuls onto parchment paper-lined baking sheets, and spread into 3 1/2" rounds. Sprinkle each portion of cheese lightly with crushed peppercorns. Bake at 425° for 5 to 6 minutes or until bubbly and browned. Cool for 2 to 3 minutes on baking sheets. Remove with a metal spatula to wire racks to cool completely (cheese crisps up as it cools).

Created date

August 2009