Truffle Parmesan Pinwheels

Directions

1. Preheat oven to 400 degrees.
2. Lightly spray cupcake tin with olive oil spray.
3. Place 2 T of Parmesan in each cupcake tin, press parmesan mounds lightly until they are flat.
4. Put a pinch of truffle salt on each mound of parmesan.
5. Bake at 400 degrees for 5-6 minutes or until the edges are golden but not all the way to the center. The middle will look cheesy and wet but they will harden. If you bake them too long the parmesan will taste bitter.
6. Remove from oven. The parmesan will crisp immediately.
7. Carefully remove the bites from the muffin tins with a spatula and place on a paper towel. You’ll need an additional paper towel to press gently on the crisps and absorb the grease.
8. Add more truffle salt to taste.
9. Once cooled, store in airtight container in the refrigerator for up to 3 days.