Real California Recipes Cookbook
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Recipes
Prep Time: 10 minutes
Cook Time: 7 minutes
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Grate the cheese and divide into 12 small piles, evenly spaced across the lined baking sheet. Bake for 5-7 minutes, until bubbling and deep golden in color. Remove from the oven and let cool.
While the crisps cool, add the yogurt to a small bowl, and stir in the vinegar, lemon juice, salt, and chopped dill. The mixture should be tangy, a little salty, and still thick enough to hold soft peaks, so that it doesn’t run through the pores of the cheese crisps.
Once cooled, top each crisp with pickle slices, cherry tomatoes, and a dollop of dilled Greek yogurt. Garnish with additional dill and a sprinkle of flaky sea salt and serve! (The crisps can be prepared ahead of time, but it’s best to wait until serving to assemble.)
Yield: 12 canapés
Recipe by James Collier @PaprikaStudios