These golden, lacy Pine Nut Cheese Crisps are the ultimate savory snack, combining the sharp, nutty flavor of aged Asiago with the earthiness of fresh sage. They bake up into delicate, shatteringly crisp wafers that look sophisticated but take only minutes to prepare. Whether served as a chic cocktail hour appetizer or a crunchy low-carb salad topper, they are impossible to stop eating.
Jump to RecipeIngredients
- 1 pound Asiago cheese: Buy a block and shred it yourself for the best melting texture.
- 3 tablespoons pine nuts: Finely chopped to ensure they distribute evenly.
- 3 tablespoons fresh sage: Finely chopped to provide an earthy, herbal contrast to the rich cheese.
How To Make Pine Nut Cheese Crisps Recipe
- Prep the cheese and oven: Preheat your oven to 425 degrees F. Line two large baking sheets with parchment paper or a silicone baking mat. Grate the cold Asiago cheese using the large holes of a box grater until you have a fluffy mountain of shreds.
[Visual] - Form the cheese mounds: Drop tablespoon-sized mounds of the shredded cheese onto the lined baking sheets. Make sure to space them about 1 inch apart, as the cheese will spread significantly as it melts.
[Visual] - Season the crisps: Sprinkle each mound of cheese with approximately 1/4 teaspoon of the chopped pine nuts and 1/4 teaspoon of the fresh sage.
- Bake until golden: Place the baking sheets in the oven and bake for 8 to 10 minutes. Watch them closely; you want to cook them until the cheese is bubbling, golden brown, and the edges look lacy and crisp. If they are too pale, they will be chewy rather than crunchy.
[Visual] - Shape and cool: Remove the pan from the oven. Let the crisps sit for about 30 to 60 seconds until the bubbling subsides but they are still pliable. Using a thin spatula, carefully lift each crisp and gently drape it over a rolling pin to create a curved shape. Let them cool completely on a wire rack to firm up.
Recipe Tips
- Shred your own cheese: Avoid using pre-shredded bagged cheese. It contains anti-caking agents (cellulose) that prevent the cheese from melting into a cohesive, lacy lace crisp.
- Watch the oven closely: Cheese can go from perfectly golden to burnt and bitter in a matter of seconds. Start checking at the 7-minute mark.
- Let them rest: If you try to move the crisps immediately after taking them out of the oven, they will fall apart. That brief 30-second rest allows the structure to set just enough to be moved.
- Swap the cheese: If you cannot find Asiago, hard cheeses like Parmesan or Romano work beautifully in this recipe.
What To Serve With Pine Nut Cheese Crisps
- Tomato Soup: These make a fantastic, gluten-free alternative to grilled cheese dippers or croutons.
- Charcuterie Board: The curved shape looks elegant nestled between prosciutto and olives on a party platter.
- Caesar Salad: crumble these on top of a fresh salad for a massive flavor upgrade over traditional bread croutons.
- Dry White Wine: The saltiness of the Asiago pairs perfectly with a crisp Sauvignon Blanc or Pinot Grigio.
How To Store Pine Nut Cheese Crisps
Store at Room Temperature
The best way to store these is in an airtight container at room temperature for up to 3 days. Place a paper towel between layers to absorb any excess oil or moisture.
Reheat
If the crisps lose their crunch due to humidity, place them back in a 350-degree F oven for 2-3 minutes to crisp them up again. Watch them carefully so they don’t burn.
Freeze
Freezing is not recommended for this recipe, as the delicate structure of the cheese crisp tends to become soggy and brittle upon thawing.
Pine Nut Cheese Crisps Nutrition Facts
- Calories: 85 kcal
- Fat: 7g
- Carbohydrates: 1g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This usually happens if they were underbaked or if the cheese layer was too thick. Ensure you bake them until they are a deep golden brown, not just melted. Also, allow them to cool completely, as they crisp up as they cool.
Yes! This is an excellent keto and low-carb snack. Asiago cheese is virtually zero-carb, and the small amount of pine nuts adds healthy fats without spiking the carb count.
Yes, you can make them 1-2 days before an event. Store them in a strictly airtight container to prevent humidity from softening them.
Pine Nut Cheese Crisps Recipe
Course: AppetizersCuisine: Italian-AmericanDifficulty: Easy24
servings15
minutes10
minutes85
kcalAn elegant, low-carb appetizer featuring golden, crispy wafers of Asiago cheese topped with earthy sage and buttery pine nuts.
Ingredients
1 lb Asiago cheese, cold (block form)
3 tbsp pine nuts, chopped
3 tbsp fresh sage, chopped
Directions
- Preheat oven to 425 degrees F and line baking sheets with parchment paper.
- Shred the cold Asiago cheese.
- Place tablespoon-sized mounds of cheese on the baking sheet, spaced 1 inch apart.
- Sprinkle each mound with chopped pine nuts and sage.
- Bake for 8 to 10 minutes until golden brown and lacy.
- Remove from oven and let stand for 1 minute.
- Lift crisps with a spatula and drape over a rolling pin to curl.
- Cool completely on a wire rack.
Notes
- Use a block of cheese rather than pre-shredded for the best lace-like texture.
- Do not overcrowd the pan as the cheese spreads significantly while baking.
- If you do not want curved crisps, simply let them cool flat on the baking sheet or rack.
- Ensure the cheese is cold when grating to prevent it from clumping.
