On Friday I talked a little bit about the Project Life party that Candice threw last week. I was so excited to prepare the food, and experiment with some new ideas. Because I knew that there were only going to be about ten people there, it made it a little easier for me to plan. I figured everyone would try one of everything as long as there wasn’t too much food. Since the cotton candy was a bust, I needed to step up my game with the rest of the food!
I wanted everything to be light. Even though it’s Fall, it’s still 90º here in south Texas. It certainly wasn’t a time for soup! When I talked it over with Christina, she suggested individual caesar salads (she is such a wealth of inspiration, don’t you all think she should come back home to the blog?!). I ran with that idea, and decided to do a bite sized caesar salad.
The base of the salad was a cheese crisp (recipe below), then there was the home made crouton, grape tomato, romaine lettuce, and then a little drizzle of dressing. This is a perfect hors d’oeuvres for a cocktail party, but it would also be wonderful for a luncheon. I’m all about the luncheon; it might be time to host another one!
The cheese crisps are very simple, but they make a big impact. You could also use them for a garnish on tomato soup.
Parmesan Cheese Crisps
- Wedge Parmesan cheese
- Grate the cheese with a microplane grater (or the fine grate side of your box grater).
- Place little mounds of cheese (about 2 Tbsp. each) onto a parchment or Silpat lined baking sheet.
- Bake in a 375º oven for about 5 – 6 minutes. You don’t want it to get brown, you want it to look almost like lace.
- If you want, you can shape them when they come out of the oven, or you can serve them as is.