This unique, two-ingredient appetizer can be made a couple of days before serving.
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1 cup grated Parmigiano-Reggiano cheese
1/4 cup finely chopped, unsalted pistachios
Preheat oven to 350 degrees. Use a nonstick baking sheet or line a baking sheet with parchment. Place rounded teaspoons of cheese, 2 inches apart, on the baking sheet. Spread each mound to a 1 1/2-inch circle. Sprinkle each round lightly with chopped pistachios. Bake until melted and golden, about 6 to 8 minutes. Allow to cool on the baking sheet for about a minute, then transfer to a rack to cool completely. Crisps may be stored in an airtight container for up to two days before serving as an appetizer.