- 2 cups freshly shredded Parmigiano-Reggiano cheese
- 1/2 teaspoon crushed tricolor peppercorn blend
How to Make It
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).