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- 1-1/2 cups shredded Parmesan cheese
- Fresh rosemary leaves
- 24 pitted ripe olives
- Drop Parmesan cheese by tablespoonfuls onto parchment paper-lined baking sheets about 1 in. apart. Bake at 400° for 5-6 minutes or until crispy and golden brown. Remove from pans.
- Insert rosemary leaves into olives, forming spider legs. Place a spider on each cheese crisp.