Don't Let That Parmesan Rind Go To Waste

Ingredients

• 8 ounce Parmesan Cheese (hard rind, cut into 1/2‑inch thick slices; fully edible)
• 14 ounce Canned Crushed Tomatoes (good quality, no added herbs)
• 2 tablespoon Olive Oil (extra virgin)
• 2 clove Garlic (minced)
• 5 leaf Fresh Basil Leaves (chopped)
• 1/2 teaspoon Salt (to taste)
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 400°F and let it preheat fully.

   Time: PT5M

   Temperature: 400°F

2. Slice Parmesan Rind

   Using a sharp knife, cut the Parmesan rind into 1/2‑inch thick slices.

   Time: PT5M

3. Arrange on Baking Sheet

   Line a baking sheet with parchment paper and place the cheese slices in a single layer, spaced apart.

   Time: PT2M

4. Bake Cheese

   Bake the cheese slices for 8 minutes, until the edges turn golden and the interior is soft and gooey.

   Time: PT8M

   Temperature: 400°F

5. Sauté Garlic

   While the cheese bakes, heat olive oil in a saucepan over medium heat and add the minced garlic.

   Time: PT2M

6. Add Tomatoes

   Add the crushed tomatoes, salt, and black pepper to the saucepan. Bring to a gentle simmer.

   Time: PT10M

7. Finish Sauce

   Stir in the chopped basil, remove the pan from heat, and set aside.

   Time: PT1M

8. Plate and Serve

   Remove the baked cheese from the oven, arrange on serving plates, and drizzle generously with the tomato‑garlic sauce.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

12g

Carbohydrates

10g

Fat

12g

Fiber

2g