We’re Cooking: Parmesan Hearts


There isn’t anything very new about a cheese crisp with cocktails. The light and airy bite has been a staple of happy hours for decades. Parmesan hearts though are a completely different story. These, made like you would any other cheese crisp, add the additional element of love by using your favorite heart shapped cookie cutter and presented to the one you love with a crisp and refreshing glass of bubbly, like Chandon’s Blanc de Blanc, made from 100% Chardonnay in the traditional method of Champagne. Crisp and light, with just the right layer of creaminess and a bit of zippy zing, just like the crisps, making them the prefect pair.


Parmesan Hearts
6 ounces shredded Parmesan cheese
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon crushed black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 teaspoons flour

Kitchen tools: heart shaped cookie cutter and a silicone baking sheet

Pre-heat oven to 400 degrees. Mix all the ingredinets together in a small bowl. Lay the silicone baking sheet down on a cookie sheet. Place the cookie cutter on the silicone sheet and fill the heart with a bit of the cheese mixture, carefully staying inside the cookie cutter. Repeat until the silicone sheet is filled with hearts.  Place in the oven and bake for 5 minutes, check them and if they are nicely browned and the cheese is melting together, remove from the oven, if not cook for another 2-3 minutes. Remove from the oven and place on a pretty dish and serve.

3 Comments on “We’re Cooking: Parmesan Hearts

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Every Glass Is An Adventure


Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii

Cogill Wine & Film

Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.

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