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Parmesan Rounds with Lox

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By Betty Crocker Kitchens
Updated May 5, 2010
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Make "crackers" out of snappy Parmesan, a spirited base for flavorful cured salmon and crème fraîche.

Parmesan Rounds with Lox

  • Prep Time 25 min
  • Total 0 min
  • Servings 16
  • Ingredients 5
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Ingredients

  • 4 oz. (1 cup) shredded fresh Parmesan or Asiago cheese
  • 1/4 teaspoon coarsely ground black pepper
  • 3 oz. lox (cold-smoked salmon)
  • 2 tablespoons crème fraîche or sour cream
  • Fresh dill sprigs

Instructions

  • Step 
    1
    Heat oven to 400°F. For each round, spoon 2 teaspoons cheese onto ungreased cookie sheet; pat into 2-inch round. Place rounds 2 inches apart. Sprinkle each with pepper.
  • Step 
    2
    Bake at 400°F. for 6 to 8 minutes or until edges are light golden brown. (Do not overbake.) Immediately remove from cookie sheet; place on wire racks. Cool 5 minutes or until completely cooled.
  • Step 
    3
    To serve, top each round with lox, about 1/4 teaspoon crème fraîche and dill sprig. Serve immediately, or cover and refrigerate until serving time.

Nutrition

35 Calories
2g Total Fat
4g Protein
0g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
35
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
5mg
2%
Sodium
160mg
7%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
0%
0%
Exchanges:
1/2 Lean Meat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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