When it comes to browned cheese, it is a punishable offense to wash any dish before every morsel of the toasty bits have been peeled off and savored. Each New Year’s Eve, we get together with our dear friends to ring in the coming year. The traditionalists in the group (I am admittedly one of the worst) insist upon our customary meal of cheese fondue – at least two large, bubbling pots. An evening of lively conversation inevitable turns into tipsy revelry and fondue games – if the bread on your skewer is knocked off, turn and give the person next to you a quick smooch (unless said person is your spouse, in which case the smooch can be as involved as you please). Seating arrangements are made with great forethought.
Once the last of the cheese fondue has been sopped up, a little gem of culinary goodness is left resting on the bottom of each post. The croûte. Ahh, the croûte. At our table, you have to be quick if you want a taste of this golden layer of cheese. And, really, we’re not shy about the whole thing. We stand around the pot, chiseling out the remains of our celebration meal, licking our fingers and groaning in approval.
In an effort to recreate the pleasure of that ritual feast, I made some Parmesan cheese cups, forming them in muffin tins and filled them with a lightly dressed spinach salad. The pretty presentation belies the ease of the recipe.
In a small bowl, combine 1 cup (packed) finely grated Parmesan cheese, 1 tablespoon fresh rosemary, and 1 teaspoon all-purpose flour.
Heat a small, nonstick skillet over medium-low heat. Be sure the pan is fully heated before adding the cheese. Sprinkle 2 tablespoons of the Parmesan mixture into a 4-inch circle in the middle of the skillet.
Cook until the circle starts to hold together as you lift it off of the pan and the bottom is starting to brown, about 1 minute. Using an offset spatula, lift the circle of cheese from the pan and flip to the other side. Cook for an additional 15 seconds. Gently press the circle into a muffin tin. Repeat with the remaining cheese, to make a total of 8 cheese cups.
Let the cheese cups cool completely in the muffin tin. When ready to use, carefully lift them out of the tin.
In a small skillet set over medium heat, lightly toast 2 tablespoons slivered almonds. Watch them carefully so that they don’t burn!
In a medium bowl, combine 1 cup (packed) spinach leaves, torn into small pieces, the toasted almonds, and a simple vinaigrette made of 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Only use enough vinaigrette to lightly dress the spinach.
Place the cheese cups on a serving platter and gently fill with the salad. Top each salad serving with a fresh strawberry slice. Serve immediately.
Other salads with Parmesan crisps:
I Nom Things’ Asian Pear & Parmesan Salad
Pages, Pucks & Pantry’s Heirloom Tomato Napoleon with Parmesan Crisps
Technicolor Kitchen’s Parmesan Wafer Salad
More Than Burnt Toast’s Spicy Baby Caesar Salad with Crisp Parmesan Crisps
Crispy Parmesan Cheese & Rosemary Cups Recipe with Spinach & Strawberry Salad
Ingredients
- 1 cup packed Parmesan cheese
- 1 tablespoon fresh rosemary
- 1 teaspoon all-purpose flour
- 1 cup packed spinach leaves, torn into small pieces
- 2 tablespoons slivered almonds lightly toasted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 large strawberries cut into quarters
Instructions
- In a small bowl, combine Parmesan cheese, rosemary, and flour.
- Heat a small, nonstick skillet over medium-low heat. Be sure the pan is fully heated before adding the cheese. Sprinkle 2 tablespoons of the Parmesan mixture into a 4-inch circle in the middle of the skillet. Cook until the circle starts to hold together as you lift it off of the pan and the bottom is starting to brown, about 1 minute.
- Using an offset spatula, lift the circle of cheese from the pan and flip to the other side. Cook for an additional 15 seconds. Gently press the circle into a muffin tin. Repeat with the remaining cheese, to make a total of 8 cheese cups. Let the cheese cups cool completely in the muffin tin. When ready to use, carefully lift them out of the tin.
- In a medium bowl, combine spinach, toasted almonds, and a simple vinaigrette made of the olive oil and balsamic vinegar. Only use enough vinaigrette to lightly dress the spinach.
- Place the cheese cups on a serving platter and gently fill with the salad. Top each salad serving with a fresh strawberry slice. Serve immediately.
Nutrition
Jessica @ How Sweet says
I must try those parmesan cups! They sound and look incredible.
pegasuslegend says
What a great filling, I love making these, I have always used them as a dip cup this is a great idea will try this one for sure! love these they are great fun at any party 🙂
Lydia (The Perfect Pantry) says
I'm always looking for appetizers that are simple and elegant — but most of all, simple! This looks delicious and it's definitely going into the rotation for my dinner party menus.
Bellini Valli says
It is traditional for us to have cheese fondue on Christmas Eve. My daughter insists on it. I do remember the crunchy bottom snd I do love cheese nests for my salad.
Maria says
The cups are so fun!
Kalyn says
Such a pretty presentation, and I bet the cheese nests taste wonderful too.
Maggy @ Three Many Cooks says
Wow! These are great – totally impressive to look at and the flavors are delicious.
Jenny says
I'm in love with these Dara! How beautiful they are! Very nice :0)
Chef E says
A total yum on this!
I made Parm taco shells once for a chicken Cesar salad taco, and they are so tasty, I cannot help but eat a few 'broken' ones, lol
Love this recipe!
doggybloggy says
I could just load up on the cheese cups ….
Michelle says
I made some cookies that were similar the parmesan cups and I can only imagine how good these were with the fresh strawberries!
LilSis says
I LOVE this idea! I've never seen anything like them with the strawberries on top. I'll be making these next time I have friends over.
And, it's the same around my house, any time we make nachos, no one is allowed to move the cookie sheet until every last little bit of melted cheese is eaten of the pan. (By me, of course!)
Food-G says
This is such a great idea! Beautiful photo, good instructions, and a great story. You never disappoint : )
Susan-CookingtoSave says
These look great Dara! Now, we need the fondue recipe!
Emily Ziegler says
Oh my gosh! This is amazing. I am beyond impressed!!!
Cookin' Canuck says
Thanks so much for all of your kind comments.
Susan, I promise to post the cheese fondue recipe someday.
Ruth says
Loe the mix of flavours. So Italian!!!
Tracy says
How creative, and perfectly summery! Love these!
Suzanne aka vivisue says
I think I have just enough parm to get started NOW! Wow, wow, wow!!
Elina says
Wow these really would be amazing at a party. So healthy yet (I'm sure) delicious. Making parm cups is brilliant!! 🙂
Daydreamer Desserts says
I've made these before as salad toppers but never as the actual salad container. They are so cute, love the presentation!
Barbara @moderncomfortfood says
I'm simply awestruck by this recipe. It has everything I love in it, is such an innovative use of ingredients, and involves what I can well imagine is a delicious combination of flavors. In a word: brilliant. Many thanks for sharing this gem with us.
Rochelle says
These are beautiful! I have to admit I've never done the parmesan cheese crisps or cups but have always wanted to. This sounds so good I think I have to give it a try!
bunkycooks says
What a wonderful idea. This is such a pretty salad!
Drick says
very, very nice recipe … I can't wait to pull out a pan from the oven when cheese has spilled over, I love to scrape up the brown bits…who knew
[email protected]'s Recipes says
These Parmesan cheese cups are gorgeous. Love the creative idea of making the salad in cheese nests. I'm going to try and bring some to my upcoming party.
Mother Rimmy says
I can't wait to try this. I love the delicate beauty of this dish, and you've filled it with my favorite salad.
Kathy - Panini Happy says
These look so lovely and delicate! Those flavors had to be fantastic too.
Anna says
What a beautiful appetizer, looks so fresh. Great picture, it will probably be on top 9.
sarah (Catch A Cub In Its Den) says
i want to throw a party just so that i have an excuse to make these! the possibilities are endless, thanks!
Krissy @ The Food Addicts says
wow these are absolutely gorgeous – but then again, you already know that! the parmesan cheese is so pretty.. its like a delicate netting around the berries. i gotta try this! it makes for a wonderful presentation!
penny aka jeroxie says
I do like these little babies. they are so yummy even on its own
Divina Pe says
Dara, this is an inspiring recipe. Very fresh and innovative and perfect for entertaining.
MaryMoh says
Looks utterly beautiful and delicious. I can eat 10!
Rosemary says
Tried to make these once — unsuccessfully. Your beautiful pictures and instructions are encouragement enough to make me try again! Thanks!
Chef Fresco says
I love this! These cups are soo cute! Beautiful appetizer for a party1
Skylar Wolfe says
I love the sweet addition to this, and they look just fantastic
Angie's Recipes says
Beautiful cheesy cups! So colourful and well-presented.
Megan says
I've had the cheese crisps as crackers but I love you made them into cups. Your NYE party sounds like a blast. I love fondue!
polwig says
I love the presentation the parmesian crisps are wonderful. What a great idea to serve a salad in them.
alwayshungry says
That is simply beautifull.
lisaiscooking says
These are so pretty! A great salad idea for Mother's Day.
Gera @ SweetsFoodsBlog says
Cheese cups topped with a fresh strawberry slice..this is heavenly, excellent tasty job!!
Cheers,
Gera
Fuji Mama says
I've had something similar as a garnish, but never as an edible salad bowl–love it!!! K, now I want to throw a dinner party JUST so I can make and serve these!
Barbara Bakes says
I've made Parmesan crisps before, but not little cups. What a great idea. My husband is the designated toasty bits eater at our house.
Elin says
CC,
What can I say except that you are such a creative person and thank you for sharing this wonderful cheesy cups…and when I saw it here I wanted grab from the Window…that alluring your cheesy cups like lace cups 🙂
Mark says
This looks great!
Trix says
Stunning!! Honetly, I am 100% for all edible bowls, plates, cups – you name it.
Lori Lynn says
Those are simply lovely! Great combination of ingredients!
LL
Peggy says
i don't even think i could get to the part where i'd have to fill the cups with something, i think i'd just start eating the cups! these look great!
Brie: Le Grand Fromage says
wow, those are so delicate and crispy – looks great!
Lyns says
These look just wonderful!
I Love Parmesan Cheese! says
Thanks for posting this recipe. It has everything I like (especially parmesan!)
Nancy Vecchione says
Can you make these ahead of time and then fill at the last minute? Was thinking they might work well for my daughter's wedding but not if they can't be made ahead, any input appreciated. Thanks.
The Cilantropist says
Just saw these over on Ree’s Strawberry Roundup and I had to come and see the full recipe – this is genius!!! I love the look of the small parmesan cups and filling with strawberries and salad is an interesting combo.
Elizabeth Ann says
OH MY WORD! 😉 These are beautiful! 🙂
twomatoes says
waw!! lovely, i will be cooking this soon ^_^ thnx for the recipe
Jen @ keepitsimplefoods says
I love the idea of molding the parmesean into cups. Very clever! I’ll have to give that a try.
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