Parmesan Cheese Baskets Recipes

PARMESAN BASKETS

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.

Provided by TerryWilson

Categories Appetizers and Snacks Cheese

Time 15m

Yield 24

Number Of Ingredients 1

Parmesan Baskets image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
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.
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.

Nutrition Facts : Calories 39.3 calories, Carbohydrate 0.3 g, Cholesterol 6.8 mg, Fat 2.6 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 160.6 mg

Ingredients

8 ounces freshly grated Parmesan cheese, divided

PARMESAN, WALNUT & ARUGULA BASKETS

Want to impress your guests? Serve up salad in crispy Parmesan baskets and just watch the reaction! -Anna Maria Wharton, Staten Island, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Parmesan, Walnut & Arugula Baskets image

Steps:

Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds. , Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-in.-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming five more baskets., For salad, in a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper. Pour over arugula mixture; toss to coat. Place 1/2 cup salad in each basket.

Nutrition Facts : Calories 147 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 357mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

Ingredients

1 cup plus 2 tablespoons shredded Parmesan cheese
2 tablespoons finely chopped walnuts
SALAD:
4 cups fresh arugula or spring mix salad greens
1/2 cup green grapes, halved
2 tablespoons chopped walnuts
2 tablespoons olive oil
1 tablespoon raspberry vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

PARMESAN BASKET

I got this great idea from a magazine my friend got. She told me the basics, I went home and gave it a try. It worked out beautifully. I can only imagine how beautiful the presentation would be using these as salad shells. They have a lacy, delicate look to them.

Provided by Soup Fly

Categories Cheese

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 2

Parmesan Basket image

Steps:

Heat a 10" skillet over medium-high heat.
Sprinkle cheese (I just used what seemed to look right, didn't really measure) into a disk shape in pan, using less cheese around the edges (helps produce the lacy look).
Allow cheese to get slightly golden underneath, then carefully remove it using a spatula.
Quickly drape cheese disk, golden side up, over an upside-down glass and form into a bowl.
Allow to cool completely.
This produces one basket.
Repeat instructions until you have the number of baskets needed.

Ingredients

1 cup inexpensive shredded parmesan cheese (more or less, depending on how many baskets you want to make)
1 drinking glass