Parmesan Rounds with Lox

Make "crackers" out of snappy Parmesan, a spirited base for flavorful cured salmon and crème fraîche.

–

Save & Share

Servings 16

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

b6282ed3-45d0-49ad-af70-aa6465accdbe

ingredients 5
Prep Time 25 min
Total Time 0 min

Ingredients

4: oz. (1 cup) shredded fresh Parmesan or Asiago cheese

1/4: teaspoon coarsely ground black pepper

3: oz. lox (cold-smoked salmon)

2: tablespoons crème fraîche or sour cream

: Fresh dill sprigs

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 400°F. For each round, spoon 2 teaspoons cheese onto ungreased cookie sheet; pat into 2-inch round. Place rounds 2 inches apart. Sprinkle each with pepper.
2 Bake at 400°F. for 6 to 8 minutes or until edges are light golden brown. (Do not overbake.) Immediately remove from cookie sheet; place on wire racks. Cool 5 minutes or until completely cooled.
3 To serve, top each round with lox, about 1/4 teaspoon crème fraîche and dill sprig. Serve immediately, or cover and refrigerate until serving time.

EXPERT TIPS

toggle

Expert Tips

Cheese rounds can be stored in a tightly covered container for up to 4 hours before serving.

Lox is salmon that is brine-cured, then cold-smoked. Crème fraîche is mature French cream. Crème fraîche is convenient and versatile; it can be boiled without curdling, which makes it easy to use in cooked recipes. Also, crème fraîche tastes simply wonderful spooned over fruit or warm chocolate cake.