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Tuesdays with Dorie (Dorie’s Cookies): Parm Toasts

Parm toasts in a small dish from Dorie Greenspan's Dorie's CookiesThis week’s Tuesdays with Dorie recipe from Dorie’s Cookies was another savoury cookie – this time made with Parmesan cheese.

Dorie says:

Call these biscotti if you want, and you wouldn’t be wrong — they’re made and baked just like biscotti — but I like to think of them as toasts. Serve as an on-their-own cocktail nibble, make them the base for delicious tapas (they’re great with a swipe of butter and a slice of ham or juicy tomato, or both, or something a little off sweet, like pepper jelly and soft goat’s- or sheep’s-milk cheese) or use as croutons to float in soup or crumble into a salad. Because they’re baked twice, the Parmesan turns the same rust color that the most seductive grilled cheese sandwiches do. I love their crunchy, dry-toast texture, the marvelous flavor and the scent that fills the kitchen as they bake. That they keep almost forever is a bonus.

Ok, savoury biscotti? Call me intrigued. The image in the book (and, indeed, my finished product) looks like those little cocktail toasts you can buy, though these are golden from the cheese, and I was honestly intrigued as to if I would be able to make these – I’d just assumed that to make this type of thing, I’d need to use stale bread and toast it. In fact, these are nothing like bread…

Pouring a glass of wine ans serving it with Parm Toasts from Dorie Greenspan's Dorie's CookiesThis recipe uses olive oil, wine, honey and Parmesan as well as flour, baking powder, salt, baking soda and pepper. A handful of ingredients that really do make your kitchen smell amazing! Like a biscotti, these are baked first in small loaves, then removed from the oven, cooled slightly then cut and baked again on both sides. I found the loaf (I made 1/3 of the recipe) pretty hard to slice in 1/2-inch slices per the recipe so mine were slightly thicker.

A glass of wine and Dorie Greenspan's Parm ToastsI love the idea of these and I’ll use the ones I didn’t enjoy with a glass of rosé in salads as croutons or perhaps top them with some goat cheese and roasted tomatoes per the suggestions in the book but on their own, I found them a little dry and not as flavourful as they smelled. My Parm is getting down to the rind – wonder if it’s old and lost its pungent flavour as it bakes… In any case, I love the concept of these and might experiment with a non-Parm version too!

Get the recipe for Dorie Greenspan’s Parm Toasts on p 435 of Dorie’s Cookies!

Dorie's Cookies on eatlivetravelwrite.com

 

Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!

 

 

Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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5 Responses to Tuesdays with Dorie (Dorie’s Cookies): Parm Toasts

  1. Cakelaw August 4, 2020 at 18:33 #

    Savoury biscotti – I am intrigued too. I assumed these would involve bread. I have bought the Parmesan ready to go – supermarket variety I. A plastic wrap though, so no runs.

  2. Cakelaw August 4, 2020 at 18:36 #

    Wow, the autocorrect on this device is having a field day – the last sentence should read “supermarket variety in a plastic wrap though, so no rind”. Ahem! Take that autocorrect.

  3. Geoff August 4, 2020 at 23:30 #

    The aroma is detectable in the words… very nice, interesting post, Mardi.

  4. steph (whisk/spoon) August 6, 2020 at 20:13 #

    i think i liked these best as salad croutons. i was surprised at how much they did look like those cocktail toasts.

  5. Diane Zwang August 9, 2020 at 15:03 #

    I hope these work out for me. I look forward to trying them.

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