Parmesan Crisps with Sun-Dried Tomato Dip

Makes 10-12

200g parmesan cheese, grated
140g sun-dried cherry tomatoes

1. Preheat the oven to 190°C. 
2. Line a large baking slide. Make rounds of thin layers of grated Parmesan. 
3. Bake the parmesan in the oven until golden in colour.
4. Drain the sun-dried tomatoes and place in a container. Using a hand blender, blitz the tomatoes until they form a smooth paste. Scrape out into a serving dish and serve with the Parmesan crisps.
You can also serve with olive tapenade, guacamole, tomato salsa, and anything else you may fancy! 

Enjoy this recipe with one of South Africa’s best wines, go to
Photography by C&D Heierli • Recipes by Diane Heierli

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