Lacy Parmesan Salad Baskets Food

PARMESAN CHEESE BASKETS

Steps:

• Sprinkle Parmesan into a large circle in 10 inch non-stick skillet.
• When cheese is slightly golden underneath, carefully remove it with a spatula.
• Quickly drape over a drinking glass, golden side up, and press to form the bowl shape.
• Let cool.
• These can sit for several hours at room temperature.

PARMESAN BASKETS

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.

PETITE PARMESAN BASKETS WITH GOAT CHEESE MOUSSE

Steps:

• PARMESAN BASKETS:.
• Preheat oven to 325° degrees F.
• Place a mounded tablespoon of grated cheese onto a non-stick cookie sheet or Silpat; pat gently into a 2-inch circle.
• Repeat with remaining cheese, allowing 1 - 2 inches between circles. Bake one cookie sheet at a time in the oven for 4 to 5 minutes or until bubbly and lightly golden.
• Cool on cookie sheet about 1 minute. Remove with a spatula and gently drape over inverted 1-3/4-inch muffin tins or press each one into the hollow of a clean empty egg carton.
• They may be made ahead of time and covered at room temperature.
• GOAT CHEESE MOUSSE:.
• Blend all ingredients together until smooth. This may be refrigerated up to 2 days before serving.
• To serve, carefully spoon the mousse into the parmesan baskets or fill a pastry bag with the mousse and pipe it into the baskets.
• Garnish with minced thyme.

PARMESAN SALAD BOWLS

Steps:

• Spray an 8-inch non-stick saute pan with vegetable oil spray.
• Heat the pan over medium heat.
• For each Parmesan bowl, sprinkle 1/3 coarsely grated Parmesan to the bottom of the saute pan, distributing the cheese evenly across the pan.
• Allow the cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.
• When the cheese starts to turn golden brown, remove from the pan and place over any (flipped upside down) bowl you would normally use.
• Now, I like to place a paper towel (or two) over the grated Parmesan to soak up any oil, while I gently press/mold the grated cheese to the bowl.
• Allow a few moments for your Parmesan bowls to cool before removing.
• Divide salad among the cooled Parmesan bowls, serve and Enjoy! :).
• For a dramatic effect, tilt the bowl on the plate, allowing the greens to cascade out of the bowl onto the plate or try using different shaped molds for your Parmesan bowls.