Parmesan, Oregano and Pine Nut Melts

Parmesan, Oregano and Pine Nut Melts

Christmas Eve is next week! Can you believe it? I did most of my Christmas shopping today because err…I didn’t realize it was Christmas until last week. Probably because it’s now summer in Australia and the sun and the beach don’t exactly help with the White Christmas mood. Tell me I’m not the only one, please! What about the food? Did you decide what you’re going to make or bring to your Christmas party yet?ย I’m usually all about menu planning, especially for the holiday but this year…nada.

Parmesan, Oregano and Pine Nut Melts

I truly have no idea what I’m going to cook and bake. These cherry and pistachio puff pastry twists will probably make an appearance. As well as these Parmesan, Oregano and Pine Nuts Melts I’m sharing today.ย If you’re doing everything ‘last minute’ like me this year, I’m sure you’re going to love this recipe. It calls for only 4 ingredients and it’s ready in no time. And do I need to say anything about the parmesan/oregano combination? Right, you already know it’s amazing ๐Ÿ˜‰

Parmesan, Oregano and Pine Nut Melts2

Parmesan, Oregano and Pine Nut Melts

Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 15 biscuits
Calories 63 kcal


  • 2 cups fresh Parmesan cheese finely grated (see notes)
  • 1 tbsp flour
  • 1/2 tsp oregano see notes
  • 1 tbsp pine nuts


  1. Preheat oven to 400F. Line two large baking sheets with parchment paper or silpat.
  2. If your Parmesan isn't fine enough, start by pulsing it a few seconds in your food processor. In a large bowl, combine Parmesan, flour and oregano.
  3. Place a round cookie cutter on the prepared baking sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth the surface.. Remove the cutter. Repeat with the remaining mixture, leaving a 1-inch gap between each melt. Sprinkle with pine nuts.
  4. Bake in oven for 5-7 minutes or until light golden. Transfer to a wire rack to cool.

Recipe Notes

  • For this recipe, pre-grated parmesan will not work. You need to buy a block of parmesan and grate it yourself.
  • I decided to use only 1/2 tsp of dried oregano because I wanted the taste to be subtle. Don't hesitate to use 1 tsp for a stronger flavor.

Recipe adapted fromยย 

Nutrition Facts
Parmesan, Oregano and Pine Nut Melts
Amount Per Serving (1 biscuit)
Calories 63 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 203mg 8%
Potassium 20mg 1%
Total Carbohydrates 1g 0%
Protein 5g 10%
Vitamin A 2.3%
Calcium 14.8%
Iron 1.1%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Appetizers Italian Inspired Low carb Recipes Under 300 cal Vegetarian
  1. These sound wonderful, and they would even work as a snack for me.

    I hope it makes you feel better to know that we have not started our Christmas shopping yet. We may not get to it until after Christmas, because we really aren’t going to be celebrating the holiday until we can do it with all the grandchildren. We’ll be doing that around New Years – will visit with them on our way to our world cruise that starts on January 4.

    It just struck me that it seems really weird to think about Christmas and New Year being a summer holiday. I wish you and Solal a wonderful Christmas and new year.

    1. Thank you Susan! I used to celebrate Christmas around New Years with a part of my family too so we could all be together.
      A wonderful Christmas and New Year to you and your husband as well!

    1. I’m sorry they didn’t work for you! I’ve made them several times and it always works like a charm. Did you follow the recipe to a T or made some changes? You normally don’t need to spray them with olive oil. What do you mean exactly when you say they fell apart? Did they crumble when you picked them? It might be because you didn’t add enough flour. I wish I could be in the kitchen with you to see what went wrong!

    1. I think it could work as the main ingredient is melted parmesan but I haven’t try so can’t be positive. Let me know if you give it a try!

  2. Nice, however only if you use authentic Parmigiano Reggiano.

    Parmesan is nothing but a cheap fake and completely ruins them.

    These melts are prepared since the 15th century in Friuli, a Northern region of Italy where they are called “frico”: there are made with Montasio, a unique cheese characteristic of the region.

  3. These are really quick and easy to do as well a beautiful on a plate. The flour made them a little chewy so will back off on the amount a bit. Use any kind of herb or seasoning desired and suggest more than the recipe calls for.

  4. I’m not sure what you mean by: “Place a cookie cutter on a prepared sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth the surface.. Remove the cutter.” Is there another way to say it?

    1. Basically you use the cookie cutter to shape the biscuits because you want them to keep a nice round shape. So you put some of the cheese mixture in the cookie cutter and then you remove it gently to have a nice circle. If you don’t have a cookie cutter, you don’t have to use one. You could simply drop a tablespoon of cheese and shape it with your fingers. The cookie cutter just make things easier. Hope this helps!

    1. They don’t need to be prepared “last minute” but I wouldn’t make them the day before as they would lose part of their crunch. You can definitely make them in the morning for the evening for instance. Just make sure you store them in a dry place so they don’t soften.

  5. Wow, really, I canโ€™t get over that delicious taste! So simple and yet โ€“ sooo great. Thank you for this recipe โ€“ itโ€™s a real keeper

  6. Just made these for the first time – it won’t be the last! I think it would be helpful to the reviewer that said her crisps fell apart to know that you can’t use the pre-grated parmesan, whether the kind in the can (which contains cellulose as an anti-caking agent)or fresh (100% parmesan cheese). I tried using pre-grated 100% parm and then grated from a wedge (I grated it myself using a fairly fine microplane). The pre-grated gave the exact results the previous reviewer said – they were powdery, dry and completely fell apart (the cheese didn’t melt at all). The hand grated cheese worked beautifully. You can use a box grater or microplane to finely shred or grate or you can use the grating disk that comes with many food processors, but the key is to use fresh cheese off the block. Terrific recipe, will serve these in my wine bar paired with a nice glass of Pinot Grigio or Primitivo. Thanks very much!

  7. Just made these! Love them!!! Delicate and delicious! Putting them in small, decorative gift boxes with tissue paper along with the recipe to pass out to friends.

    I used a star shape cutter. Worked nicely!

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