Parmesan Wafers with Tomato & Bread Soup

Parmesan Wafers with Tomato & Bread Soup

A few crumbles of a good quality Parmesan is a delight to savor.

I have taken this Italian treasure of a cheese and turned it into wafers that are a perfect pairing with a few olives and a chunk of rustic bread for a simple merenda or a special accompaniment to soups and salads.

Requiring only one ingredient, this easy to prepare small bite can be made in mere minutes.


  • Parmigiano Reggiano
  1. Line a baking sheet with parchment paper and preheat the oven to 400 degrees.
  2. Using a box grater, grate the cheese. I used about 1 heaping tablespoon for each wafer. Place mounds on parchment-lined baking sheet, spacing about 2-inches apart. Lightly press the mounds out so they are flat, bringing in any stray pieces that might be sticking out.
  3. Bake 5-6 minutes or until the edges are golden-brown but not all the way to the center. Remove from the oven. They will firm up almost immediately. Using a spatula, transfer wafers to a paper towel-lined plate. If necessary, place another paper towel on top and gently press down to absorb grease.
Parmigiano Reggiano
Lemon Risotto