Parmesan and Herb Melts with Cuppa, Cuppa, Butter for Dessert!

These yummy melts are great to put out as an appetizer with some cheeses or it could even go with your salad! This savory side is an excellent addition to any menu. 

 Would also be great with a glass of wine. 

Would also be great with a glass of wine. 

Parmesan, Oregano, and Pine Nut Melts

2 cups fresh Parmesan cheese, finely grated
1 tbsp flour
1/2 tsp oregano (or more for a stronger taste)
1 tbsp pine nuts

Preheat the oven to 400F. Line two large baking sheets with parchment paper or silpat. 

If your Parmesan isn't fine enough, start by pulsing it a few seconds in your food processor. In a large bowl, combine Parmesan, flour and oregano. 

Place a round cookie cutter on a prepared baking sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth the surface. 

Remove the cutter. Repeat with the remaining mixture, leaving a 1-inch gap between each melt. Sprinkle with pine nuts. 

Bake in oven for 5-7 minutes or until light golden. Transfer to a wire rack to cool. 

Tip: Add copper accents to your table scape for a little extra fun! 

Cuppa, Cuppa, Butter

1 cup oats
1 cup flour
1 cup brown sugar
1 stick cold butter
1 tsp salt

Cut up the cold butter. Put everything in Cuisinart and pulse until desire consistency. 

This topping mixture can go on just about anything. For a little extra inspiration, try it with some peeled apples (tossed with equal parts cinnamon and brown sugar as well as some fresh apricot jam and lemon juice). 

Put into separate ramekins, top with Cuppa, Cuppa, Butter and bake at 350 degrees for 20 minutes. 

If you are watching your waistline, use agave instead of brown sugar or just sprinkle your apples with cinnamon and bake! 

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