Parmesan Crisps with Pancetta and Roma Tomato Salsa

This dish can be an excellent compliment to a red meat entree or even act as an entree as itself. However you decide to serve the mini "tacos," I promise you will come away satisfied.


INGREDIENTS:

• 1 cup Parmigiano-Reggiano, grated
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup meat, chopped- this is where you can be creative and add your choice of meat. I used flank steak to fill mine. Pancetta will work great as well.
• 1 cup Roma tomatoes, diced
• 2 tablespoons fresh basil leaves, julienned
• 2 tablespoons extra-virgin olive oil

INSTRUCTIONS:

1. Preheat oven to 350 degrees F.
2. In a large bowl combine Parmesan, paprika, freshly ground black pepper.
3. On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart.
4. Place in preheated oven and cook until cheese melts.
5. Remove from oven and when cheese is cool enough to handle from still moldable, remove and from into small taco shells.
6. In a small saute pan cook meat to your liking, then remove and let cool. When cool, place into shells.
7. In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine.
8. Add tomato mixture on top of Parmesan crisps.