Parmesan Walnut Rounds Recipes

VEGAN WALNUT PARMESAN

Steps:

• In a food processor, blitz the walnuts until it's like a chunky flour. Add nutritional yeast, oil, and salt, and blitz until evenly incorporated. Sprinkle on pasta, soup, salad, or even on your popcorn!
• Store in an airtight container in the fridge for up to a week.

PARMESAN WALNUTS

Steps:

• In a small heavy skillet, melt butter. Add walnuts and cayenne. Cook over medium heat until walnuts are toasted, about 4 minutes. Remove from the heat; sprinkle with cheese. Spread on foil to cool.

PARMESAN HERBED WALNUTS

Steps:

• In a medium bowl, combine Parmesan cheese, parsley flakes, herb seasoning, garlic salt and cayenne pepper; set aside.
• In a separate medium bowl, beat egg white until frothy. Add walnut halves and pieces; toss to coat. Add walnuts to cheese mixture; mix thoroughly.
• Spread in a single layer on a lightly oiled baking sheet. Bake in 250°F oven for about 30 minutes, until golden and crisp. Cool.
• Store in an airtight container.

PARMESAN POTATO ROUNDS

Steps:

• Pour butter into a 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. In a plastic bag, combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour mixture. Place potatoes in a single layer over the butter. Bake at 375° for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake 30 minutes more or until tender.

PARMESAN ROUNDS

Steps:

• Using a round cookie cutter, make four 1 1/2" circles per slice of bread.
• Butter each slice on one side.
• Broil, turning once until lightly toasted.
• In a small bowl combine the remainder of ingredients until smoothly blended.
• Spread 1 tsp on the buttered side of each "toast".
• May be frozen in an airtight container at this point - do not thaw before broiling.
• Broil 4" from heat for 3-5 minutes or until golden brown.
• Serve hot.

PARMESAN CHEESE ROUNDS

Steps:

• Preheat the broiler to 425 degrees F.
• With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes.
• Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread.
• Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking.

PUMPKIN, PARMESAN AND WALNUT SCONE LOAF

Steps:

• Preheat oven to 200C (180C fan forced).
• Line baking tray and a 21cmx10cm (base measurement) loaf pan with baking paper.
• Place pumpkin on pepared baking tray and bake the pumpkin for 20-25 minutes or until soft.
• Transfer to a large bowl and mash (you will need 3/4 cup mashed pumpkin).
• Add flour and rosemary to pumkin mash and then add parmesan (less your 2 reserved tablespoons which will be used on top of the loaf) and then season with salt and pepper. mix well and then add the milk and oil and then using a round bladed knife mix ingredients together.
• Spoon dough into prepared pan and using the back of a wet spoon, smooth top and sprinkle with walnuts, pressing in lightly and then sprinkle with reserved parmesan.
• Bake for 30-35 minutes or until a skewer inserted at centre comes out clean.
• Transfer to a wire rack, let cool a little and then slice and serve warm with butter.

PARMESAN & WALNUT CHEESE CRISPS

Steps:

• In a bowl toss Parmesan and walnuts together.
• Spread mixture evenly on a parchment paper lined baking sheet.
• Bake until bubbly and golden, time will depend on your oven so watch carefully.
• Remove from oven and allow to cool.
• Break into random pieces.