PARMESAN CRISPS WITH CHERRY-APRICOT MINCE

YIELDS: 28 Crisps

START TO FINISH: 1 ½ Hours

 INGREDIENTS:

¼ lb. each      Urban Herbs dried tart, cherries, dried apricots, finely chopped

1 ½ t                 balsamic vinegar

½ lb.                The Cheese Shop grated Parmigiano Reggiano  

1.      In a medium bowl, combine chopped cherries, apricots & balsamic. 

2.      Stir thoroughly & let stand about 1 hour. 

Meanwhile:

1. Preheat oven to 350 degrees & line 4 cookie sheets with parchment paper. 

2. Place 1T of Parmesan in a small mound onto each cookie sheet, alternating spacing & allowing about 3" between each mound (you should fit about 7-8 mounds per sheet). 

3.  Bake 1 sheet at a time for 12 minutes. 

4.  Remove from oven & let stand for 1 minute, putting the next tray in the oven. 

5. Working quickly, fold & pinch one "edge" of the crisp to form a funnel-type shape (Careful-they are hot!)  

6 .Lay upside-down to cool.  To store, layer between parchment paper in an air-tight container until ready to fill with fruit mince. 

7. Just before serving, place a small amount of mince into each crisp.