Baked Parmesan crisps are topped with smoked salmon, cream cheese and chopped fennel in this healthy appetizer recipe. Your guests will love the simple elegance of this mouthwatering mini-bite.
Recipe yields 20 servings
Line a baking sheet with parchment paper. Preheat oven to 425°.
To make the crisps, mix the Parmesan with the flour and pepper to taste. Spoon teaspoonful-size rounds onto the prepared baking pan and flatten slightly with the back of a spoon.
Bake the rounds for 3 to 5 minutes, or until the cheese has melted and the round is crisp. With a spatula, transfer each crisp to a sheet of wax paper.
In a small bowl, mix the cream cheese with the lemon zest.
Spoon a small amount of the cream cheese mixture on top of each crisp. Sprinkle with a few fennel seeds, the chopped fennel and pieces of salmon. Garnish with fennel fronds, if desired.