- 1 c shredded Parmigiano Reggiano
- ½ tbsp fresh thyme leaves
- Freshly ground pepper
Preheat oven to 400°F.
Mix cheese and thyme together in a small bowl. Line a sheet pan with a silicone mat or parchment paper. Spoon 1 tbsp heaps of the cheese mixture in little mounds that are about 3 inches in diameter, spaced 1 inch apart. Twist a few cranks of the pepper mill over each mound.
Bake for about 5 minutes, or until cheese is golden. Cool on sheet pan and then transfer to a plate. Serve immediately.
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