Lacy, golden, crunchy, nutty, salty, delicate parmesan tuiles are delicious with a wide range of wines both white and red. To make smaller tuiles, use half the amount of cheese for each round. Yield: 8 large 6-inch tuilesPrint this recipe
4 ounces finely shredded Parmesan
1. Preheat oven to 400 degrees F. Prepare a wine bottle or metal thermos to shape the tuiles when they’re hot from the oven.
2. Line a ½ sheet pan with parchment paper or Silpat mat. Visually divide the sheet pan into 4 quarters.
3. Take ¼ cup of cheese (½ ounce) and make a pile in the center of 1 of the quarters.
Repeat with the remaining 3 quarters.
4. Use your fingers to spread the pile of cheese into a 3-inch round of even thickness.
5. Bake in the oven for about 15 minutes until cheese is melted and form a large golden lacy round.
6. Remove pan from oven and quickly use a metal spatula to transfer the rounds to the wine bottle to gently shape into a curved tuile. If cheese hardens before it is curved, place back on the sheet pan and rewarm in the oven for a few minutes, then try again.
7. Cool and serve immediately or store in an airtight container for 1 day.