½ cup of Norco sour cream
½ cup of D’orsogna chilli salami, finely diced
For the parmesan crisps:
1 cup of Norco shredded parmesan
Freshly cracked pepper
1 tsp dried oregano
Chives, finely chopped
Preheat your oven to 180c.
In a medium bowl, combine the parmesan, pepper and oregano.
Place 2 teaspoons of the mixture 3 cm apart on a baking tray lined with baking paper and flatten with your fingertips. You can use a cookie cutter to achieve a circle.
Bake in the oven for 4-5 minutes until the cheese has melted.. Remove and allow to cool on trays.
Once the crisps are cooled, spoon over 1 heaped teaspoon of sour cream over the top and sprinkle with some chili salami. Garnish with some freshly chopped chives and serve immediately as a canape.