Parmesan Baskets Recipe -
Parmesan Baskets Recipe
  • READY IN 15 mins

Parmesan Baskets

Recipe by  

"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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Original recipe makes 24 baskets Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    15 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking sheet lined with parchment paper, and gently spread the cheese out into a circle about 2 inches in diameter. Spread more circles of cheese onto the baking sheet, keeping them at least 1 inch apart.
  3. Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven, and let cool on the sheets until warm; while still warm, drape the wafers over a small bowl or other container. Let cool. Store at room temperature in an airtight container.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2011

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.

Most Helpful Critical Review
Nov 14, 2011

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.

Oct 12, 2010

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!

Oct 04, 2010

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!!

Oct 05, 2010

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.

Oct 11, 2010

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.

Aug 21, 2011

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!

Dec 21, 2011

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!!!


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  • Calories
  • 39 kcal
  • 2%
  • Carbohydrates
  • 0.3 g
  • < 1%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 161 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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