Parmesan Herb Crisps with Marinara Dip  Back to Recipes

Makes 20-22 Crisps

  • 4-ounce block Parmesan (without rind)
  • 1 Tablespoon Flour
  • 1 Tablespoon fresh Thyme, finely chopped
  • 1 teaspoon Rosemary, dried and crumbled
  • ½ Lemon
  • ½ teaspoon Sea Salt
  • ½ teaspoon Black Pepper, freshly ground
  • ½ teaspoon Garlic Salt
  • 1 ½ Tablespoons Butter, unsalted, softened to room temperature


  • 28-ounce can Crushed Tomatoes
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Garlic Cloves, minced
  • ½ teaspoon Garlic Salt
  • 3 Bay Leaves, whole
  • ½ teaspoon Salt
  • 1 teaspoon Black Pepper, freshly ground
  • 1 teaspoon Oregano, dried
  • Dash of Hot Sauce (use your favorite brand)
  •  ½ teaspoon Onion Powder



Preheat the oven to 325 degrees.

In a medium mixing bowl, grate the Parmesan, add the flour, add the thyme, add the rosemary, add the butter. Mix ingredients until well combined. Grate the pepper into the mixture, add the garlic salt and half of the sea salt.  Mix gently until combined. (Be careful not to overmix).

Line two baking sheets with parchment paper. Use a spoon to spoon the mixture into round mounds on parchment-lined baking sheets.P ress the mounds down with the back of the spoon to look like ½-inch thick pancakes. Leave about 1 ½ inches around each mound as they will spread a bit when baking.

Bake the Parmesan Crisps in the oven for 8-10 minutes. Keep an eye on them while baking and bake until golden brown and firm/crisp. Remove from oven and squeeze lemon juice over the baked crisps (a little goes a long way, so just a light squeeze).

Finally, sprinkle the remaining sea salt on the crisps and serve with a bottle of Ecco Domani Pinot Grigio before the entrée.

Marinara Dip:

Combine garlic, olive oil and hot sauce in medium saucepan over medium heat. Stir consistently until garlic is fragrant.

Add crushed tomatoes, garlic salt, bay leaves, salt, pepper, oregano and onion powder. Stir consistently letting the sauce simmer over low-medium heat for about 20 minutes. Remove bay leaves from mixture using tongs.

Remove from heat and serve with Parmesan Herb Crisps. If you prefer cold marinara, refrigerate for 15 minutes before serving.

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