Make homemade parmesan crisps with smoked salmon as an impressive appetiser recipe for entertaining. This new take on salmon bilinis using ricotta is great for parties.
Ingredients
125g Perfect Italiano Traditional Parmesan Grated
2 teaspoons sesame seeds
salt and freshly ground black pepper, to taste
250g tub Perfect Italiano Smooth & Creamy Ricotta
100g smoked salmon, sliced
2 tablespoons chopped fresh flat leaf parsley
finely grated rind of 1 lemon
Method
Combine Perfect Italiano Traditional Parmesan Grated, sesame seeds and season with black pepper.
Drop tablespoonfuls of the mixture onto a baking paper lined tray and bake at 200°C for 5 minutes until golden brown and bubbling. Allow to cool 5 minutes until crisp.
To serve, top each Parmesan Crisp with a generous dollop of Perfect Italiano Smooth & Creamy Ricotta and a curl of smoked salmon. Sprinkle with combined parsley and lemon rind, season with salt and pepper.
Tips & Hints
Parmesan Crisps can be cooked in advance and stored in an airtight container for up to 3 days before assembling. As an alternative to lemon and parsley, try garnishing with salmon pearls and dill sprigs.
