Ingredients
- 6 ounces cheese, Parmesan - shredded
- 8 basil leaves
- 8 jarred sun dried tomatoes
- 1/2 cup balsamic vinegar
- 2 tablespoons sugar
Nutrition Information
Serving size: 1 crisp
Calories: 70
Carbohydrate: 7g (2%)
Protein: 4g (8%)
Total Fat: 2.5g (4%)
Saturated Fat: 1.5g (8%)
Trans Fat: 0g
Cholesterol: 10mg (3%)
Sodium: 180mg (8%)
Dietary Fiber: 0g (0%)
Calcium: 15%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat the oven to 375º F.
Place 1 1/2 tablespoons of cheese in the shape of a flat circle on a baking sheet. (Using a biscuit cutter helps to form the circle.) Bake cheese for 5 minutes or until just beginning to turn golden.
Using a metal spatula, remove crisps from the pan immediately, placing them on a rack or plate to cool. They will continue to crisp while cooling.
While the crisps are cooling, make the reduction. Place vinegar and sugar in a small saucepan and boil until mixture is reduced to about 1/4 cup and is thickened.
Assemble the crisps: Top each crisp with 1 fresh basil leaf and 1 sun dried tomato. Drizzle balsamic reduction over the top.
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