Rosemary Parmesan Crisps

📝 Ingredients

• 120 g finely grated parmesan
• 2 sprigs fresh rosemary
• 2 tbsp sesame seeds (about 16 g)
• ½ unwaxed lemon (the zest for the crisps, 1 tbsp juice for the dip)
• 200 g fromage frais 3%
• 10 g fresh chives
• 1 cucumber (about 300 g) + 200 g cherry tomatoes
• Salt, black pepper

🍴 Utensils

• 2 baking trays + baking paper
• Fine grater
• Bowl
• Thin spatula
• Wire rack
• Cutting board and knife

📖 Steps

1. Preheat the oven to 190 °C and line both baking trays with baking paper. Strip the rosemary leaves and chop the needles very finely: larger pieces stay tough and woody when you bite into them.
2. In a bowl, mix the parmesan, rosemary, sesame seeds, the finely grated zest of the half lemon (without the bitter white pith) and a grind of pepper. Don't add salt: the parmesan is salty enough.
3. Divide the mixture into 12 equal small mounds (6 per tray, about 1 heaped tbsp each), 5 cm apart. Spread them with the back of the spoon into thin, even 7 cm discs: edges that are too thin burn before the centre.
4. Bake one tray at a time on the middle shelf for 6 to 8 minutes, until the cheese has melted, is bubbling slightly and is pale golden. Keep an eye on them from 5 minutes: a dark brown crisp turns bitter.
5. Leave to rest on the tray for 2 minutes so the crisps firm up, then lift them off with a thin spatula. For curved crisps, drape them over a rolling pin while still pliable. Leave to cool for 10 minutes on a wire rack.
6. Make the dip: mix the fromage frais with the finely snipped chives, 1 tbsp lemon juice, salt and pepper. Keep in the fridge until ready to serve.
7. Cut the cucumber into 8 cm sticks and wash the cherry tomatoes. Serve the fully cooled, crunchy parmesan crisps with the chilled dip and the crudités.