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parmasan crisp canapes

Parmesan Crisps with Goats Cheese, Asparagus and Lemon & Tomato Sauce

A beautiful and elegant canape full of flavour
Course Appetizer, starter
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 canapes
Calories 76kcal


  • 2.1 ounces grated parmesan don't use the pre-grated stuff as it's too dry (60g)
  • 4 stems of fine asparagus
  • 1 tbsp tomato puree
  • juice of 1/2 lemon
  • 4.4 ounces goats cheese (125g)
  • a good sprinkle of cracked black pepper
  • 1 spring onion (scallion)


  • Pre-heat the oven to 180º.
  • Line a baking tray with baking paper, and put in two teaspoons of the freshly grated parmesan into a 3" chef's ring (you can do this by hand if you don't have any small rings). Spread the parmesan evenly over the surface.  Repeat until you have 8 circles of parmesan, leave a good gap between each circle.  Put them in the oven for 8 minutes.
  • Keep your eye on the parmesan circles, don't let them colour like this….
  • …they will taste burnt! I had to do a whole new batch! They need to retain the original colour of the parmesan - they may look uncooked, but don't let them fool you!
  • When they are ready, use a spatula to gently lift them off of the sheet and place them on a rolling pin to curl them.  At this stage they are still soft, work quickly.
  • While they cool, put the asparagus in to a med-hot pan (no oil).  I like to use a griddle so that you get the sear lines. Cook for about 5 mins until soft.
  • In a small bowl, mix together the tomato puree and lemon juice until combined.
  • In another bowl mix together the goats cheese with a good sprinkling of cracked black pepper.
  • Now time to put in all together!
  • First place a small dollop (you really don't need much!) of the tomato sauce on to the middle of each crisp and spread with the back of a teaspoon. Next cut the asparagus in half lengthways, and then in half again. Lay two strips onto the top of the tomato sauce. Using two table spoons, take a small scoop of goats cheese and style into a quenelle (mine are far from perfect!) and place on top of the asparagus.  Finish with a few thin slices of spring onion - I used the greener parts of the onion so they are not an overpowering taste.


The canapes will keep in the fridge for around 5 hours
Nutritional values are based on one of eight canapés.


Calories: 76kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 172mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 1.7mg | Calcium: 106mg | Iron: 0.6mg