Parmesan Crisps with three b’s jalapeno jam

INGREDIENTS:

½ cup finely shredded parmesan cheese, thinly sliced, fresh jalapeno pepper, three b’s jalapeno jam- strawberry, peach or blueberry

INSTURCTIONS:

Preheat the oven to 400ºF and set out a 24-hole non-stick mini muffin tin.  Measure one teaspoon of finely shredded parmesan cheese per hole in a mini muffin tin.  Top with a slice of jalapeno pepper.  Once the oven has preheated, add the mini muffin tin to the oven. Cook for 4-6 minutes, or until the cheese is bubbly, melted, and brown. Remove the pan from the oven and allow the parmesan crisps to cool in the pan for 5-10 minutes, or until they are no longer soft.  Line a plate or tray with 2-3 layers of paper towel, and gently transfer the parmesan crisps to the lined plate to drain. Once the parmesan crisps are completely cooled, drizzle with three b’s jam and then they are ready to serve.