Parmesan Crisps

Makes one 12" crisp, which can be broken up into smaller pieces

4 ounces parmiggiano reggiano

Grate cheese onto a medium-high heat non-stick, or cast iron 12" skillet. Let all cheese melt, and turn down heat to medium or medium low to prevent burning. Allow all cheese to melt, then begin to harden. Once hardening is occuring, using two spatulas, remove cheese from skillet to plate, and allow to cool. Carefully break into smaller pieces. Nice as a garnish for soup, or as a base for canapes, or bruschetta-type things. Parmesan treated this way gets a tad of bitterness to it, which is nicely offset by something sweet on top, or to dip it in.