If you want to show off at a party, make these lollipops as canapés, or serve them with almost any soup. They look impressive but are easy to do.
- 100g Parmesan cheese
- 20 woody rosemary sticks (leaves removed), 8-9cm long
Preheat the oven to 180°C/gas mark 4. Lightly oil a baking sheet, or place a silicone mat on it.
Coarsely grate the Parmesan into a bowl. Arrange the rosemary sticks on the prepared baking sheet, spacing them about 8cm apart. Make a little pile of Parmesan (1-2 teaspoons, about 5cm diameter) over one end of each stick.
Place in the oven and bake for 3-5 minutes, until the cheese is bubbling and golden. Set aside to cool and solidify (about 10 minutes).
Remove the lollipops with a palette knife and place in little glass vases for serving. You can crunch on them while having an aperitif, or dip them into soup.