Step (1) Heat the oven to 375° degrees . Line a baking sheet with a silicone mat. Or baking parchment paper well greased , Using a small cookie scoop, place heaping scoops of grated Locatelli ® Pecorino Romano cheese, , 3 inches apart on the tray. Using the ball part of the scoop, spread the cheese into a 3-inch circle. If desired, sprinkle with black pepper, paprika or parsley. Bake 5 to 7 minutes or until golden and lacy-looking.
Step (2) After removing the crisps from the oven, wait 3 to 5 seconds for cheese to set up , using a thin metal spatula, drape them over a small bowl, or well-oiled rolling pin any other form you desire it to take. Alternatively, you can leave it flat to use as a edible canape
Step (3) Add Spinach, Artichoke Hearts, Sour Cream, Ranch, Fontina and Mozzarella Cheeses, fresh parsley , basil , Onion and Garlic Powder to medium bowl and stir until well combined.
Refrigerate dip for 1 hour to chill or until ready to assemble. Once dip has chilled , place on each parmesan crisp one fresh Basil leaf , top each with one 1 ounce dollop of dip . garnish canape crisp with diced red .
