Crispy Canadian Parmesan Bites

Name: Crispy Canadian Parmesan Bites
Yield: 24 bites
Ingredients: 2 1/2 cups (625 mL) Canadian Parmesan freshly grated; 3/4 cup (180 mL) cucumber diced; 3/4 cup (180 mL) fresh tomatoes blanched; deseeded and diced; 1/2 cup (125 mL) black Kalamata olives pitted and diced; 4 oz (125 g) radish; sunflower; alfalfa; other sprouts; 3 tbsp (45 mL) chives minced finely; 1/4 cup (60 mL) extra virgin olive oil; 2 tbsp (30 mL) white wine vinegar; Chive blades for garnish; Salt and pepper to taste; Equipment; Two empty polystyrene egg cartons or mini-muffin tins

This is the Crispy Canadian Parmesan Bites recipe.

Prep: 20 min
Cooking: 2 min

Yields 24 bites

Ingredients

2 1/2 cups (625 mL) Canadian Parmesan freshly grated
3/4 cup (180 mL) cucumber diced
3/4 cup (180 mL) fresh tomatoes blanched, deseeded and diced
1/2 cup (125 mL) black Kalamata olives pitted and diced
4 oz (125 g) radish, sunflower, alfalfa
other sprouts
3 tbsp (45 mL) chives minced finely
1/4 cup (60 mL) extra virgin olive oil
2 tbsp (30 mL) white wine vinegar
Chive blades for garnish
Salt and pepper to taste
Equipment
Two empty polystyrene egg cartons or mini-muffin tins

READY FOR REWARDS?

Preparation

Preheat oven to 220 °C (425 °F).

Line a cookie sheet with parchment paper. Arrange the Parmesan in twelve 3-inch (5 cm) circles, spaced about 2 inches (5 cm) apart. Cook in the oven for 2 minutes or until cheese is golden.

Take crisps out of oven and, with a spatula, place a crisp in each section of the egg cartons. Press down the centre to form little cups. Let cool and set aside.

In a bowl, mix the rest of the ingredients except for the chive blades. When you are ready to serve, fill the little cups with the cucumber mixture and garnish with chive blades.