At upscale restaurants in Italy, one popular item is parmesan cheese baskets, which might hold a salad or vegetable terrine. Here is a simpler and easier version of the same idea. These cheese discs look lacy and elegant, while tasting like comfort food - recalling the bubbly cheese that dribbles onto the pan when grilling cheese sandwiches. They're a perfect accompaniment to red wine before dinner.

Asagio Cheese Crisps

1/2 lb. (about 2 cups) grated asiago (or montasio) cheese
1 tbsp flour
extra virgin olive oil

Combine cheese with flour in a medium bowl. Mix thoroughly.

Lightly grease a large skillet with extra virgin olive oil, the place over medium-low heat. Spoon 2 tbsp. of cheese onto heated skillet for each 2-3" round. Allow cheese to melt and edges to turn golden brown. Cook, without touching, for about 3 minutes, then turn with a spatula (when ready, cheese-crisp should come away easily from the pan) and continue cooking 2 minutes.

Drain on paper towels. Repeat with remaining cheese. Serve warm or at room temperature.

From a recipe in SAVEUR.

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