Cheese Crisps with Ricotta Dip Recipe

Cheese Crisps with Ricotta Dip Recipe photo by Taste of Home

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This Italian-style appetizer is the perfect combination of salty and sweet. My kids gobble up the crisps even without the fruity dipping sauce!

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Cheese Crisps with Ricotta Dip Recipe

Prep/Total Time: 30 min.

Yield: 24 Servings

25 5 30

Ingredients

3 slices pancetta or bacon, finely chopped
1 tablespoon olive oil
1-1/2 cups grated Parmesan cheese
1 cup ricotta cheese
1/2 cup apricot preserves
2 tablespoons minced fresh basil

Directions

In a small skillet, cook pancetta in oil over medium heat until crisp. Drain on paper towels.
Drop Parmesan cheese by tablespoonfuls onto parchment paper-lined baking sheets about 1 in. apart. Sprinkle with pancetta. Bake at 400° for 5-6 minutes or until crispy and golden brown. Remove from pans.
Combine ricotta cheese and preserves; sprinkle with basil. Serve with crisps. Yield: 2 dozen (1-1/2 cups dip).

Nutritional Facts 1 crisp with 1 tablespoon dip equals 68 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 144 mg sodium, 5 g carbohydrate, trace fiber, 4 g protein.

Originally published as Cheese Crisps with Ricotta Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p36

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.