Did you know the ends of your parmesan triangles ARE NOT wax? They’re ALL CHEESE but just a little drier due to the aging process.
![parmesan](http://pblifestyles.com.au/files/2016/09/thumb_P1020137_1024-300x225.jpg)
Crunchy baked parmesan crusts
So don’t waste them!
My favourite thing to do with them is to grill or bake them (per recipe below) and they turn into delightful parmesan-flavoured crunchy croutons for your salad!
But they also provide delicious flavour to soups, stocks, broths, stuffings, even throw them into the pot while you’re absorbing your lentils/legumes.
Ingredients For Crunchy baked parmesan ends:
- Left-over ends of your parmesan cheese triangles
![parm-broth-620x814](http://pblifestyles.com.au/files/2016/09/parm-broth-620x814-229x300.jpg)
Parma Broth by www.bonappetit.com
Method:
- Save your parmesan ends until whenever you’re turning the oven on next.
- In an oven of 180degC throw the parmesan ends onto a tray with other items in the oven.
- 10-15mins is usually more than enough time to make them nice and crunchy and delicious crouton-type pieces for your salad!