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- 2 tablespoons finely chopped preserved lemon (about 1/2 small preserved lemon)
- 1 cup grated Parmesan cheese
- 1 teaspoon chopped fresh thyme leaves
Preheat the oven to 400°F.
Place the finely chopped preserved lemon pieces in a mesh strainer, and rinse very well. Dry on paper towels, and pat very dry.
Mix together the dry lemon pieces, the Parmesan, and the chopped fresh thyme leaves. On a Silpat- or parchment-lined baking sheet, heap little tablespoon mounds of the cheese mixture, leaving room for them to spread as they melt, and bake in the oven for 4 or 5 minutes, until golden. Allow to cool completely on the baking sheet, then lift off with a spatula and allow to rest on paper towels.
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