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
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
satellite internet
Pretty section of content. I just stumbled upon your blog
and in accession capital to assert that I acquire actually enjoyed account your blog posts.
Anyway I’ll be subscribing to your feeds and even I achievement you access consistently fast.
Jen @ keepitsimplefoods
I love the idea of molding the parmesean into cups. Very clever! I’ll have to give that a try.
twomatoes
waw!! lovely, i will be cooking this soon ^_^ thnx for the recipe
Elizabeth Ann
OH MY WORD! 😉 These are beautiful! 🙂
The Cilantropist
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.
Nancy Vecchione
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.
I Love Parmesan Cheese!
Thanks for posting this recipe. It has everything I like (especially parmesan!)
Lyns
These look just wonderful!
Brie: Le Grand Fromage
wow, those are so delicate and crispy – looks great!
Peggy
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!
Lori Lynn
Those are simply lovely! Great combination of ingredients!
LL
Trix
Stunning!! Honetly, I am 100% for all edible bowls, plates, cups – you name it.
Mark
This looks great!
Elin
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 🙂
Barbara Bakes
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.
Fuji Mama
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!
Gera @ SweetsFoodsBlog
Cheese cups topped with a fresh strawberry slice..this is heavenly, excellent tasty job!!
Cheers,
Gera
lisaiscooking
These are so pretty! A great salad idea for Mother's Day.
alwayshungry
That is simply beautifull.