PARMESAN CRISPS WITH PANCETTA AND ROMA TOMATO SALSA
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl combine Parmesan, paprika, and freshly ground black pepper.
- On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart.
- Place in preheated oven and cook until cheese melts.
- Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells
- In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands.
- In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine.
- Add tomato mixture to Parmesan crisps and top with pancetta.
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