Parmigiano-Reggiano is a classic Italian cheese that can be shredded and baked into savory crunchy rounds called tuiles (pronounced TWEEL), a version of the traditional French cookie. They’re easy to make and can be shaped in different ways.

Small Parmesan Tuiles
Heat the oven to 375°F. Spoon 1 mounded teaspoon of shredded Parmigiano-Reggiano onto a parchment-lined baking sheet and flatten into a 2-inch round. Repeat, leaving at least an inch of space between the rounds, to make 12 tuiles. Bake for 6 minutes or until the tuiles are just beginning to color. Remove the baking sheet from the oven, wait a few seconds, then place the individual rounds on a cooling rack.

Bake just one sheet at a time. The rounds firm up quickly as they cool and need to be shaped while they’re hot.

After the rounds cool a few seconds, remove them with a metal spatula and drape them over the handles of wooden spoons suspended between two inverted baking pans. Let them cool.

Large Parmesan Tuiles
Follow the baking directions above, but use 1 tablespoon of cheese and flatten the rounds into 3-inch disks. Allow about 6 tuiles per baking sheet. After baking, drape the rounds over a rolling pin to shape them.

For appetizer cups, bake a few of the larger-size tuiles, cool for a few seconds and then drape the rounds over inverted minim muffin pans, pressing them into a cup shape.

Serving Suggestions
Use the smaller, curled tuiles for scooping tapenade or hummus.

Scatter the curled rounds over green beans or sautéed fennel for a dressed-up side dish.

Float the baked rounds on top of tomato soup or gazpacho.

Top a Caesar salad with round or curled tuiles.

Place large, round tuiles on a plate and top with layers of arugula, tomato slices and fresh mozzarella slices.

Fill cup-shaped tuiles with seafood, flavored goat cheese or diced asparagus. Because the cups are lacey and thin, use basil leaves as liners to avoid drips.

—Mary Evans