Cheese & Onion Crisps

by Michele Pesula Kuegler | July 28th, 2009 | Appetizers, Recipes, Tapas Monday

Cheese & Onion BitesWhile I thoroughly enjoy cooking and baking, sometimes the simplest of recipes makes the best dish.  Over the past few weeks, I have found that to be true.

Last night, I decided to try a new recipe for baked ricotta.  I was hoping for a flavorful dip that I could serve with lavash chips.  To make this recipe two egg whites needed to be whipped until soft peaks formed.  It seemed silly to use my stand mixer for 2 egg whites, so I whisked them by hand.  While it wasn’t tiring, it did require a bit of time, and when I sampled the finished product 30 minutes later, I wasn’t impressed.  The dip was bland and lacked a texture that was dip-worthy.

A few weeks ago, I made dishes that were simple:  Tapas Mushrooms, capicola wrapped asparagus, and Cheese & Onion Crisps.  Each recipe had five ingredients or less, and all three recipes could be made in 30 minutes.  The result of this minimal effort and time was a Tapas Night that I loved, as did my husband.

While I don’t plan on focusing all meals around the theme of few ingredients and little time, I definitely will keep in mind that sometimes simple is better.

Cheese & Onion Crisps


  1. 2 pieces whole grain lavash bread
  2. 1/4 lb. Piave, thinly sliced
  3. 1 onion, sliced and caramelized
  1. Preheat oven to 400. Cut lavash into 2″ x 2″ squares.
  2. Spray baking sheet with nonstick baking spray.
  3. Place squares on sheet.
  4. Top each square with a piece of Piave.
  5. Bake for 4-8 minutes, or until lavash is golden and Piave is melted.
  6. Remove from oven, and top with caramelized onions. Serve immediately.
Think Tasty

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