Toasted Parmesan Rinds (photo)

Toasted Parmesan Rinds


Parmesan rinds, 1/2-inch thick is perfect, no thinner than 1/4-inch thick



Gas stove, stove-top method

Remove the grate from your gas stove. Using a fork, pierce a section of Parmesan rind from the softer, non-rind side first. Put the gas on to a medium flame. Holding the cheese rind side to the flame, gently toast it until nicely browned. Remove the fork from the cheese and spear the other side. Now toast the softer side. When nicely browned all over, remove to a cutting board and cut into cubes or strips. Add to soups, salads, or just eat like popcorn.

Broiler method

Line a broiler pan with aluminum foil. Place rinds rind-side down on aluminum foil. Broil the softer, non-rind side first for a few minutes until lightly browned. Then turn the rinds over and toast the rind side. (You toast the cheesy side first because that way when you flip over the rinds, they won't stick as much to the foil.)

Main Ingredients