Love and Spices:
Parmesan crisps

A delightful, simple and light appetizer perfect for summer cocktails

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated English cookbook by Monique Singer, offers unique recipes for cooking with spices, from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each of her recipes.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Adds a touch of style to your party with Parmesan crisps with cucumber and ricotta mousse. Your guests will be impressed!

Preparation time: 35 min | Cooking time: 6 min | Preheat oven between 300°F to 400°F/200°C | Yields: 16 pieces

PARMESAN CRISPS

• 1 1/2 cup / 350 g fresh grated Parmigiano cheese, not packaged

On a baking cookie sheet, lined with parchment paper:
Arrange the cheese in tightly packed 1-tablespoon mounds, spaced 2 inches / 5 cm apart.
Using your fingers, spread the cheese evenly into circular mounds 2 inches or 5 cm in diameter.
Bake for 5 to 6 minutes until the edges are golden, making sure the edges do not burn.
Transfer the crisps using a spatula with a diameter greater than 1 1/2 inches for shaping.
They will still be soft to shape and will firm up as they cool.

RICOTTA MOUSSE

• 1 cup / 25g / 8 oz ricotta cheese
• 1/4 cup / 59 g / 1 ounce finely grated fresh Parmigiano cheese
• 1/2 cup / 10g loosely packed fresh basil leaves, finely chopped
• 1 tsp fresh lemon juice
• 1/4 tsp nutmeg
• 1/4 tsp sea salt
• 1/4 tsp freshly ground white pepper
• In a food processor, blend the ricotta, Parmigiano, and basil, pulsing a few times, until smooth.
• Add the lemon, nutmeg, salt, pepper and blend again to mix.

CUCUMBER

Peel the cucumber, then slice, pat dry before adding the mixture.
Place a teaspoon of ricotta mousse on each slice of cucumber.
Then place on the shell, repeat the process.
Serve immediately.

You may also use a slice of cucumber, garnish with ricotta mousse and a touch of salmon caviar.
The ricotta mousse can be used without the cucumber.
The crisps can also be baked at 300°F/150°C for about 8 minutes.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn