I am so mad at myself. I can’t believe I did what I did. I forgot to say that the 1 x 1 or 1 x 2 inch cuts of hard (but aging) parmesan, should also be no more than 1/2 inch thick if not preferably 1/4 inch thick. Somewhere around there, depending on how you’re oven sees it.
I simply cannot find a recipe for it. From time to time I would, but all that is available is cheese cheddar crisps and that isn’t what I had in mind, though it sounds pretty good.
Pepper Glazed Goat Cheese Gratin