Parmesan, Oregano and Pine Nut Melts

December 17, 2013 43 Comments

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. Probably because it’s now summer in Australia and the sun and the beach don’t exactly help with the White Christmas mood. 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?Β 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.Β 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 πŸ˜‰

Parmesan, Oregano and Pine Nut Melts2

Parmesan, Oregano and Pine Nut Melts


Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Yield: Makes 15 melts

Serving Size: 1 melt

Parmesan, Oregano and Pine Nut Melts

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


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


  1. Preheat oven to 400F. Line two large baking sheets with parchment paper or silpat.
  2. If your Parmesan isn't 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 round cookie cutter on the prepared baking 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.


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.

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Appetizers Italian Inspired Low carb Recipes Under 300 cal Vegan Vegetarian
  1. 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.

    1. 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!

    1. I’m sorry they didn’t work for you! I’ve made them several times and it always works like a charm. Did you follow the recipe to a T or made some changes? You normally don’t need to spray them with olive oil. What do you mean exactly when you say they fell apart? Did they crumble when you picked them? It might be because you didn’t add enough flour. I wish I could be in the kitchen with you to see what went wrong!

    1. I think it could work as the main ingredient is melted parmesan but I haven’t try so can’t be positive. Let me know if you give it a try!

  2. Nice, however only if you use authentic Parmigiano Reggiano.

    Parmesan is nothing but a cheap fake and completely ruins them.

    These melts are prepared since the 15th century in Friuli, a Northern region of Italy where they are called “frico”: there are made with Montasio, a unique cheese characteristic of the region.

  3. These are really quick and easy to do as well a beautiful on a plate. The flour made them a little chewy so will back off on the amount a bit. Use any kind of herb or seasoning desired and suggest more than the recipe calls for.

  4. I’m not sure what you mean by: “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.” Is there another way to say it?

    1. Basically you use the cookie cutter to shape the biscuits because you want them to keep a nice round shape. So you put some of the cheese mixture in the cookie cutter and then you remove it gently to have a nice circle. If you don’t have a cookie cutter, you don’t have to use one. You could simply drop a tablespoon of cheese and shape it with your fingers. The cookie cutter just make things easier. Hope this helps!

    1. They don’t need to be prepared “last minute” but I wouldn’t make them the day before as they would lose part of their crunch. You can definitely make them in the morning for the evening for instance. Just make sure you store them in a dry place so they don’t soften.

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