Feta & Parmesan Crisps
Savory, crunchy and fresh, these little salad-topped bites also happen to be gluten-free! Usually made with parm only, I used feta and I love the results. Feel free to top with anything you like!
1 cup finely grated Parmigiano-Reggiano
1 cup crumbled feta (6 ounces)
1 tablespoon potato starch
1/2 teaspoon freshly ground black pepper
1/2 cup dill, roughly chopped
½ cup whole parsley leaves
½ cup whole cilantro leaves
Juice from ½ lemon
Kosher salt, to taste
Freshly ground black pepper to taste
Pomegranate seeds, for garnish
Make the crisps: Preheat the oven to 400F. Line a large baking sheet with parchment paper. In a large bowl, combine both cheeses, potato starch and pepper. Scoop 3 tablespoons of the cheese mixture onto the baking sheet and spread it gently to help create a round 3-inch circle. Gather any crumbs that escape back into the circle. Bake until the edges are crisp and deeply golden, 12 minutes. Cool slightly (they will crisp more).
In a medium bowl, toss the dill, parsley, cilantro, lemon juice, salt and pepper.
Top each round with 1½ tablespoons (or more if you are in the mood for a mountain of herbs!) of the herb salad. Garnish with pomegranate seeds.