Asiago crisps, our recipe for this week, are the perfect little cocktail nibble before you settle down to the big meal. We used Foxboro’s Asiago, available at several local winter markets. Ridiculously simple and good, these crisps, and you can easily double or treble the recipe assuming you have enough baking sheets.

Asiago Crisps

½ cup fine shreds of Asiago cheese
1tsp. flour

Heat oven to 350 F. Line a baking sheet with non-stick parchment. Finely grate Asiago, using firm strokes to make ...
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¼ pound dinosaur kale leaves, washed and dried
2 tsp. light olive oil
sea salt, coarse black pepper

Preheat oven to 250F. Snip out center ribs from the leaves, halving them lengthwise. Wash the leaves, making sure they’re dry. Brush all over with olive oil (or use a Misto-type oil sprayer if you have one). Spread oil-glossed leaves on baking trays lined with cooking parchment. Put in the oven for 25 minutes or until kale is very dry and crispy. Sprinkle with salt and pepper towards the end o...
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