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Makes 8-10 crisps
1/4 c. chopped roasted, unsalted pistachios
1/2 c. grated, aged cheddar cheese
1/2 c. grated Parmesan cheese
1/4 c. panko breadcrumbs
1 t. finely chopped rosemary
Preheat oven to 350 degrees.
Line a rimmed baking sheet with parchment paper or a silicone mat.
In a bowl, toss together the cheddar cheese, parmesan cheese, panko and thyme. Spread evenly over the lined baking sheet into approximately a 9 x 11 inch rectangle. Sprinkle pistachios over cheese.
Bake 12-15 minutes until golden & crispy on the edges. Remove from oven and cool completely. Break into rough, asymmetrical shapes.
Use on an appetizer platter for a tasty nibble, to top salads, or as a crunchy garnish for soups.