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    Home » Salads

    Crispy Parmesan Cheese Salad Cups Recipe

    Published: Apr 27, 2010 · Modified: Mar 24, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 58 Comments

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    Jump to Recipe

    Crispy Parmesan Cheese & Rosemary Cups Recipe with Spinach & Strawberry Salad

    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 Salad Cups Recipe

    These Parmesan cheese salad cups are formed in muffin tins. Fill them with a lightly dressed spinach salad for a unique side dish.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizers, Salads
    Cuisine: Italian
    Keyword: Healthy Appetizers
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 8 Servings
    Calories: 201kcal
    Author: Dara Michalski | Cookin' Canuck

    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
    Prevent your screen from going dark

    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

    Serving: 2Cups | Calories: 201kcal | Carbohydrates: 4g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 396mg | Fiber: 1g | Sugar: 1g
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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      Reader Interactions

      Comments

      1. Jen @ keepitsimplefoods

        May 11, 2011 at 10:22 am

        I love the idea of molding the parmesean into cups. Very clever! I'll have to give that a try.

        Reply
      2. twomatoes

        May 11, 2011 at 7:27 am

        waw!! lovely, i will be cooking this soon ^_^ thnx for the recipe

        Reply
      3. Elizabeth Ann

        May 10, 2011 at 6:00 pm

        OH MY WORD! 😉 These are beautiful! 🙂

        Reply
      4. The Cilantropist

        May 10, 2011 at 3:06 pm

        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.

        Reply
      5. Nancy Vecchione

        January 29, 2011 at 5:58 pm

        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.

        Reply
      6. I Love Parmesan Cheese!

        August 01, 2010 at 1:11 pm

        Thanks for posting this recipe. It has everything I like (especially parmesan!)

        Reply
      7. Lyns

        June 09, 2010 at 11:23 pm

        These look just wonderful!

        Reply
      8. Brie: Le Grand Fromage

        May 10, 2010 at 1:04 am

        wow, those are so delicate and crispy - looks great!

        Reply
      9. Peggy

        May 02, 2010 at 2:57 pm

        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!

        Reply
      10. Lori Lynn

        May 01, 2010 at 11:37 pm

        Those are simply lovely! Great combination of ingredients!
        LL

        Reply
      11. Trix

        April 30, 2010 at 2:06 pm

        Stunning!! Honetly, I am 100% for all edible bowls, plates, cups - you name it.

        Reply
      12. Mark

        April 30, 2010 at 1:30 pm

        This looks great!

        Reply
      13. Elin

        April 30, 2010 at 12:16 pm

        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 🙂

        Reply
      14. Barbara Bakes

        April 30, 2010 at 1:45 am

        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.

        Reply
      15. Fuji Mama

        April 30, 2010 at 1:08 am

        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!

        Reply
      16. Gera @ SweetsFoodsBlog

        April 29, 2010 at 9:14 pm

        Cheese cups topped with a fresh strawberry slice..this is heavenly, excellent tasty job!!

        Cheers,

        Gera

        Reply
      17. lisaiscooking

        April 29, 2010 at 6:19 pm

        These are so pretty! A great salad idea for Mother's Day.

        Reply
      18. alwayshungry

        April 29, 2010 at 5:07 pm

        That is simply beautifull.

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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