Parmesan Crisps with Minted Pea Cream, Citrusy Radishes and Spicy Honey

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and line a baking tray with parchment paper.

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   2. Make 8 small mounds with the grated Parmesan on the tray and gently flatten them into thin rounds about 3 inches wide. Bake for 5-7 minutes at 200 °C / 400 °F, until golden and bubbling.

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   3. Remove the tray from the oven, let the Parmesan crisps rest for 2 minutes, then carefully transfer them to a rack to cool completely so they become crisp.

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   4. Meanwhile, place the peas, cream cheese, half of the mint leaves, 1 tablespoon lemon juice, half of the lemon zest, 2 teaspoons olive oil, 1/4 teaspoon salt, and the black pepper in a food processor or blender. Blend until smooth and creamy.

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   5. In a small bowl, toss the sliced radishes with the remaining tablespoon of lemon juice, the rest of the zest, the remaining olive oil, and a pinch of salt. Mix gently and let sit for 5 minutes.

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   6. In another small bowl, stir the honey and red pepper flakes together until combined.

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   7. To assemble, place a generous teaspoon of pea cream on each Parmesan crisp. Top with a few slices of dressed radish.

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   8. Finish each bite with a few drops of spicy honey and garnish with the remaining fresh mint, chopped or as small leaves. Serve immediately to keep the crisp texture.