Edible Cheese Bowls Recipes

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GRILLED EDIBLE CHEESEBOARD

We love a good bread bowl so why not a bread platter? Whether you make your own pizza dough or buy it at the store, cooking it on the grill will give you a dough that is golden, crisp and tinged with a subtle smoky flavor. Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks-and-drinks gathering with friends or served alongside a big green salad for the perfect summer dinner.

Provided by Food Network Kitchen

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11



Grilled Edible Cheeseboard image

Steps:

  • Make five 2-inch-thick discs of aluminum foil by crumpling sheets of foil: Make one 2-inch-wide disc, two 3-inch-wide discs and two 5-inch-wide discs. Set aside.
  • Spread 2 tablespoons olive oil on the bottom and sides of a sheet pan. Scatter the grapes, apricots, walnuts and rosemary in a single layer around the border of the sheet pan. Arrange the aluminum discs in the open space inside the grape border, making sure they don't touch.
  • Stretch the pizza dough on a clean work surface so it is the same size as the sheet pan. Carefully lift it and lay it over the top of the foil discs, grapes and other ingredients. Cover with plastic wrap and let rise at room temperature until puffy, about 1 hour.
  • Prepare a grill for medium heat. Remove the plastic wrap from the sheet pan and put the pan on the grill. Cover the grill with the lid and let cook until the dough is set around the edges and dry on top, about 10 minutes.
  • Using protective gloves or towels, flip the sheet pan onto the grill so the foil, grapes and other ingredients are facing up; remove the sheet pan. Cover the grill and cook until the dough is lightly golden around the edges, about 5 minutes. Remove one of the 5-inch aluminum discs and insert the brie into the indented bread bowl where the disc was. Cover the grill and cook until the dough is completely cooked and golden all over and the cheese is hot through, about 10 minutes.
  • Transfer the edible cheeseboard to a serving platter or cutting board using tongs and a heatproof spatula. Remove the remaining foil discs and drizzle the whole thing with olive oil, avoiding the brie. Put the honey in the smallest bread bowl and the olives and Parmesan in the medium bowls. Fold and tuck the cured meat into the remaining large bowl. Put a small spoon in the honey and a knife by the brie for serving. Serve the cheeseboard warm, encouraging people to tear off pieces of bread to layer with meat and cheese or drizzle with honey.

2 tablespoons olive oil, plus more for drizzling
1 cup red grapes
1/2 cup dried apricots, quartered (about 3 ounces)
1/2 cup walnut halves (about 2 ounces)
1 sprig fresh rosemary, broken into little pieces
2 pounds refrigerated pizza dough, at room temperature (see Cook's Note)
One 8-ounce wheel brie cheese
1/4 cup honey
1 cup your favorite olives (about 5 ounces)
1 cup Parmesan chunks or other hard cheese (about 4 ounces)
8 ounces sliced cured meats, such as salami, prosciutto or mortadella, or a combination

EDIBLE CHEESE BOWLS

Elegant, tasty and fun to eat, these bowls are a great recipe to have. It's the perfect way to enhance your salads...

Provided by Francine Lizotte

Categories     Other Salads

Time 13m

Number Of Ingredients 3



Edible Cheese Bowls image

Steps:

  • 1. Preheat oven to 375ºF and line a baking sheet with parchment paper or silicone mat; set aside.
  • 2. In a small bowl, combine cheeses with Italian seasoning and divide mixture in half (3/4 cup each). Spread each portion into equal circles of about 7-inches in diameter on the prepared baking sheet. Transfer to the preheated oven and bake for 8 minutes or until cheese is melted and golden.
  • 3. Remove from the heat and using a spatula, transfer each circle over an inverted soup bowl. Place the parchment paper over before placing another bowl (same size) on top. Gently press down to compress and shape the cheese between the bowls. Let it cool completely before remove both, bowl and parchment paper. Carefully unmold the cheese bowl. Makes 2 bowls
  • 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=QcwkWGlHsGk

3/4 c parmesan cheese, shredded
3/4 c pecorino romano, shredded
1 1/2 tsp italian seasoning

EDIBLE CHEESE BOWLS

Elegant, tasty and fun to eat, these bowls are a great recipe to have. It's the perfect way to enhance your salads... VIDEO https://www.youtube.com/watch?v=QcwkWGlHsGk

Provided by CLUBFOODY

Categories     Cheese

Time 13m

Yield 2 bowls

Number Of Ingredients 3



EDIBLE CHEESE BOWLS image

Steps:

  • Preheat oven to 375ºF and line a baking sheet with parchment paper or silicone mat; set aside.
  • In a small bowl, combine cheeses with Italian seasoning and divide mixture in half (3/4 cup each). Spread each portion into equal circles of about 7-inches in diameter on the prepared baking sheet. Transfer to the preheated oven and bake for 8 minutes or until cheese is melted and golden.
  • Remove from the heat and using a spatula, transfer each circle over an inverted soup bowl. Place the parchment paper over before placing another bowl (same size) on top. Gently press down to compress and shape the cheese between the bowls. Let it cool completely before remove both, bowl and parchment paper. Carefully unmold the cheese. Makes 2 bowls.

3/4 cup parmesan cheese, shredded
3/4 cup pecorino romano cheese, shredded
1 1/2 teaspoons italian seasoning

EDIBLE PARMESAN CHEESE BOWLS

Make and share this Edible Parmesan Cheese Bowls recipe from Food.com.

Provided by SEvans

Categories     Very Low Carbs

Time 15m

Yield 1-10 serving(s)

Number Of Ingredients 2



Edible Parmesan Cheese Bowls image

Steps:

  • Preheat oven to 350°F - use middle rack.
  • Grate enough cheese to use 1/3 to 1/2 cup of cheese per bowl - depending on the size you wish to make.
  • Cut individual sheets of parchment paper according to desired number of bowls.
  • Make an appropriate size circle on each sheet of parchment paper.
  • Bake for 5 - 10 minutes depending on size of desired bowl. Watch carefully after the 6 - 7 minute mark - you only want the bowls to bubble, melt and turn slightly golden colored.
  • Remove from oven - and carefully using the parchment paper turn the melted cheese over the bottom of the bowl- it conforms as it melts.
  • Serve your favorite salad in these delicious edible bowls.
  • Pictured is my pear and apple salad - a delicious combination.

Nutrition Facts : Calories 143.5, Fat 9.5, SaturatedFat 5.8, Cholesterol 29.3, Sodium 509.2, Carbohydrate 1.4, Sugar 0.3, Protein 12.8

1/3-1/2 cup parmesan cheese
parchment paper

CAESAR SALAD IN PEPPERED PARMESAN BOWLS

This cheese bowl salad looks impressive but is a cinch to make. I won't tell if you don't! -Melissa Wilkes, St. Augustine, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 6



Caesar Salad in Peppered Parmesan Bowls image

Steps:

  • In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-in. circle; cook, uncovered, until bubbly and edges are golden brown, 1-2 minutes. Remove skillet from heat; let stand 15 seconds., Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz. ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls., In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.

Nutrition Facts : Calories 138 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 463mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

2 cups shredded Parmesan cheese
1/2 teaspoon coarsely ground pepper
2 romaine hearts, cut into bite-size pieces (about 6 cups)
1 cup grape tomatoes, halved
3/4 cup Caesar salad croutons, slightly crushed
1/4 cup creamy Caesar salad dressing

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