1 pound asiago cheese, grated
1 cup parsley, chopped
2 toasted slivered almonds, chopped
Preheat the oven to 420 degrees.
On a baking sheet lined with parchment, place six tablespoon sized mounds of cheese spaced evenly across the pan. Sprinkle with minced parsley and slivered almonds.
Bake until golden about 8 to 10 minutes. Move to a wire rack to cool completely.
*In the original recipe she used basil and pine nuts but I had to work with what I have. This is the second time a made the crisps and the second batch I brought to a friends house for dinner. My friend loved it, she was eating this all night long. It is very simple but it great paired with wine, it enhances the flavor. enJOY!!!