Recipe by TerryWilson
"Useful for holding other small snacks or appetizers. Can be made larger by increasing the size of the cheese mound and making the circle larger."
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freshly grated Parmesan cheese, divided
Fixes for when I messed up: I didn't have parchment, so I just used the cookie sheet. Turned out OK. Oily, but OK. When I tried to move them from the pan to the molds (I was using an upside-down mini muffin pan), I realized I'd waited too long and they were no longer pliable. So, I just tossed the muffin pan in the oven with the flatish cheese on top. The melted right over after about a minute. I really liked the shape.
I was terribly diappointed in the outcome. I ended up just doing flat circles after several failed attempts at baskets. The taste was wonderful but the recipe yields no where near 24 baskets. I followed the recipe exactly as written and was only able to make 16-18; not good when you're planning a baby shower.
I love these! I've often made them as crisps for salad garnishes, but never thought of forming them into a basket. I used them to hold Parmesan Spinach Balls as an appetizer at a dinner party last night and the presentation received rave reviews! 2" makes a SMALL bowl, FYI; the only thing I could drape them over was shot glasses! I will make larger circles time. THANKS for a great recipe, Terry!
I made these as round crisps to use as garnish on salad, so I left them flat after cooking. It was a night for Spanish tapas, so I used manchego cheese instead of parmesan (slightly softer and larger chunks when grated). The recipes I found here and elsewhere didn't mention how thick to leave the cheese when putting it on the cookie sheet. However...after spooning it out, it was pretty obvious. I did one alone on a sheet as a test and that turned out to be an important step, since I changed my technique when I did the real ones. (Plus the chef needs a snack, right?) I did three at a time on the cookie sheet. Because manchego is a softer cheese, there was more oil/moisture on the sheet and I didn't want a mess in the oven. They needed 8-10 minutes to get browned and crispy. They were quite soft and shapable when I took them out of the oven, but I put them on parchment paper on a cookie rack to cool. Once they were firm enough to pick up by hand, I removed the paper so they would dry out completely. Delicious, crispy, and a great addition to the salad!!
These were fun to make. I remember in a restaurant making just small circles for I think salad. But, I wanted to try the bowl idea. I thought a 2" circle sounded kind of small. So, I used a piece of parchment and drew circles with a large coffee cup that was 3 1/2 inches. I flipped it over and spread the parmesan in the circles. Mine were kind of big, so they had to bake 8 minutes to get lightly browned. Once out of the oven I cooled for about 3 or 4 minutes or until they would loosen from the parchment. I then draped them over empty plastic fruit/applesauce cups I had saved. They held there shape nicely once they cooled. I thought a filling might be good for an oderb. But, I made mine kind of big, so they might work for something like a dip.
Another great way to serve parmesan. Try grating on top red and green peppercorns - not too fine, not too coarse - just before baking the parmesan. The flavors blend very well and they look like freckles. I make mine tiny - 1 inch - when I want to serve them flat for scooping vegetable dips like eggplant caviar. Raw sesame seeds sprinkled before baking blend very well too. Don't use toasted sesame - it will burn and will affect the taste. Thanks for posting the basket version. I had never thought of it.
so easy, but such a show stopper - I filled with a spinach strawberry salad with red onion, one crouton, rapspberry vinagrette and topped it with candied almond chunks! Delish!
What a great idea!!! These are fun, whimsical, and cute ;) I filled mine with finely chopped arugula, chopped tomato, chopped radishes, crumbled bacon and drizzled with olive oil and balsamic vinegar. Yummy!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 23
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