Basil, fresh Parmesan cheese and sliced cherry tomatoes on Pretzel Crisps® make delicious appetizers.
Absolutely delicious! I made half the recipe using Roma tomatoes, thinly sliced. I mixed the basil with the Parmesan cheese then topped the tomato with the mixture. I broiled them in my Wolfgang Puck Pressure Oven for 90 seconds. I didn't share, I made a meal out of them and ate them all!!
Read More Absolutely delicious! I made half the recipe using Roma tomatoes, thinly sliced. I mixed the basil with the Parmesan cheese then topped the tomato with the mixture. I broiled them in my Wolfgang Puck Pressure Oven for 90 seconds. I didn't share, I made a meal out of them and ate them all!!
Everyone liked these. I used a little cheese between each layer to stick the ingredients together. Instead of just broiling, I turned oven on to 180-190 F(melting point for parmesan cheese) and kept them in oven until the cheese started to melt, then broiled quickly to finish them. I made them the day before the party and refrigerated them. Served cold/room temperature.
Delicious! Be very careful watching these as the Pretzel Crisps can burn easily.
This was super easy and a quick appetizer (although I made it as a snack for myself!) I was able to use fresh basil from my garden, which is great too. I agree with Staci - watch these as they will burn easily. Overall super easy and pretty - things I'm always looking for in my food :)
