Parmesan, Oregano and Pine Nut Melts

Parmesan, Oregano and Pine Nut Melts

Christmas Eve is next week! Can you believe it? I did most of my Christmas shopping today because err…I didn’t realize it was Christmas until last week. Tell me I’m not the only one, please! What about the food? Did you decide what you’re going to make or bring to your Christmas party yet? I’m usually all about menu planning, especially for the holiday but this year…nada.

Parmesan, Oregano and Pine Nut Melts

I truly have no idea what I’m going to cook and bake. These cherry and pistachio puff pastry twists will probably make an appearance. As well as these Parmesan, Oregano and Pine Nuts Melts I’m sharing today. If you’re doing everything ‘last minute’ like me this year, I’m sure you’re going to love this recipe. It calls for only 4 ingredients and it’s ready in no time. And do I need to say anything about the parmesan/oregano combination? Right, you already know it’s amazing ;)

Parmesan, Oregano and Pine Nut Melts2

 

Parmesan, Oregano and Pine Nut Melts

51

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Yield: Makes 15 melts

Serving Size: 1 melt

Recipe adapted from Taste.com.au
Cal: 63 - Protein: 5.2g - Fat: 4.2g - Carbs: 1g - Fiber: 0.03g - Sugar: 0.14g

Ingredients

  • 2 cups Parmesan, finely grated
  • 1 tbsp flour
  • 1/2 tsp oregano (or more for a stronger taste)
  • 1 heaped tbsp pine nuts

Directions

  1. Preheat oven to 400F. Line two large baking sheets with parchment paper or silpat.
  2. If your Parmesan is fine enough, start by pulsing it a few seconds in your food processor. In a large bowl, combine Parmesan, flour and oregano.
  3. Place a cookie cutter on a prepared sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth the surface.. Remove the cutter. Repeat with the remaining mixture, leaving a 1-inch gap between each melt. Sprinkle with pine nuts.
  4. Bake in oven for 5-7 minutes or until light golden. Transfer to a wire rack to cool.

Notes

I decided to use only 1/2 tsp of dried oregano because I wanted the taste to be subtle. Don't hesitate to use 1 tsp for a stronger flavor.

http://notenoughcinnamon.com/2013/12/17/parmesan-oregano-pine-nut-melts/

Et Voila! ecookbook

posted in Appetizers, Italian Inspired, Low carb, Meatless Monday, Recipes, Under 300 cal, Vegan, Vegetarian,

5 Comments

  • Susan says:

    These sound wonderful, and they would even work as a snack for me.

    I hope it makes you feel better to know that we have not started our Christmas shopping yet. We may not get to it until after Christmas, because we really aren’t going to be celebrating the holiday until we can do it with all the grandchildren. We’ll be doing that around New Years – will visit with them on our way to our world cruise that starts on January 4.

    It just struck me that it seems really weird to think about Christmas and New Year being a summer holiday. I wish you and Solal a wonderful Christmas and new year.

    • marie says:

      Thank you Susan! I used to celebrate Christmas around New Years with a part of my family too so we could all be together.
      A wonderful Christmas and New Year to you and your husband as well!

  • Looks so delicious. I can imagine having this with a bowl of soup, can’t beat that. Yum.

  • WE ARE MAKING THESE CRIPS FOR SURE. LOVE PARMESAN CHEESE AND PINE NUTS. YUM!
    Vicky and Ruth / may i have that recipe? recently posted…Raw Cocoa, Nut & Berry TrufflesMy Profile

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