Tuesday, July 22, 2014

[Gluten-Free] Italian Parmesan Crisps

Last summer, I decided to throw a dinner party on a whim. These days, a whim is all I need. I can't help it! Who doesn't love a good party with good food? But this whim was different. I realized I didn't want a normal dinner party. No, I wanted a dinner party that was a little out of the ordinary. A party that stood out among the rest of the grilling and tiki torch parties my friends were going to over the summer. But what??

Call it crazy, but "Thanksgiving in July" is exactly what we did. Everyone brought their favorite Thanksgiving side and Patrick and I made the rest. It was such a blast that we got requests to do it again this year. But this time, our guest list doubled and so did the food! Corn casserole, green bean casserole, roasted beets, roasted asparagus with bacon, scalloped potatoes, sweet potatoes... Hungry yet? We had so much food that we barely had enough counter space for the buffet!  

To make the menu even more wonderfully ridiculous, Patrick and I made turkey two ways: a fried turkey with a garlic-lemon marinade and a turkey breast with a sausage stuffing and wrapped in pancetta. Good thing our party favor was to-go boxes. And don't even get me started on dessert... pumpkin pie, apple pie, lemon meringue pie, peanut butter chocolate ice cream pie, homemade vanilla ice cream, and espresso. Oh. My. Yes. Let's just say, no one left our house hungry.

And even though it was 90 degrees outside, inside it really did feel like Thanksgiving. We had kids running around, wine being poured, roars of laughter and everyone congregating in the kitchen. It was holiday chaos in the middle of summer and I loved every minute of it!

But before the first doorbell chime, I made sure to put out these Italian Parmesan Crisps. I love welcoming guests with an appetizer like this because it's homemade, light, and you can hold it while sipping a glass of wine (priorities!). It was the perfect small bite before the amazing feast we had. And to think, it all started with a whim. Who knows what I'll think of next. Hmmm...4th of July in January anyone??

Gluten-Free Italian Parmesan Crisps
This is my favorite go-to appetizer right now. They’re easy to grab, incredibly flavorful, and perfect with a sip of wine. Plus, you can make them a couple days in advance. A recipe that’s simple to make and easy to love? Yes please!

Makes 12 crisps

1 cup freshly shredded Parmesan cheese 
       (use the larger side of the box grater)
1 tablespoon white rice flour
1 teaspoon dried Italian seasoning
½ teaspoon black pepper

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

Combine cheese, white rice flour, Italian seasoning, and black pepper together in a medium bowl. Mix well.

Use a tablespoon measure to spoon the cheese mixture onto the prepared baking sheet. Use the back of the spoon to carefully spread the mixture to form a 2-2 ½ inch round disk. Toss mixture between each scoop.

Bake 12-14 minutes or until golden brown. Let crisps cool in the pan for 5 minutes before using a thin metal spatula to transfer to a cooling rack. Cool completely before serving. Keep in an airtight container for up to 2-3 days.

photos by Angela Sackett

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