No ImageToasted Parmesan Rinds

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  1. Sarah

    This is genius! I broiled my rinds. If the rinds were on the thicker side, I would cut them up after broiling them and then broil or toast them again to get them crispy on all sides. Addictive. I am adding it to everything and it’s delicious by itself as a snack! Thank yo so much for the recipe!

  2. Mmm

    US Parmesan cheese is not processed the same way in which the certified Italian variety is made. Cheese labeled as just Parmesan in the US are treated with chemicals. It can not be healthy to consume rinds in this manner.

    Perhaps. I’ve only seen the true Parmesan sold in wedges off of a cheese wheel with a rind. The US parm is typically sold shredded. ~Elise

  3. Margaret

    For several years now I have been putting my parmesan rinds in a jar with olive oil. I use it to brush thickly on hunks of bread, grill it then slice very ripe tomatoes with sea salt & white cracked pepper on top. Delicious – just top up the oil as it needs. Forgot – toast one side of the bread first.

  4. Nancy Singleton Hachisu

    I’m not sure how I missed this post, I guess I was in transit from Gloucester. And how had I already forgotten this incredibly tasty little throw away snack that we shared that night? I love the French/Italian idea of no waste. It just makes so much sense. My parmesan pieces are smaller than yours, but will be guarded well for this little delicacy. Thanks for the reminder.

  5. The Faithful Foodie

    I’m looking forward to trying this! I never throw the rind away but throw them in a pot of spaghetti sauce to add another layer of flavor.

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