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
Elina
Wow these really would be amazing at a party. So healthy yet (I'm sure) delicious. Making parm cups is brilliant!! 🙂
Suzanne aka vivisue
I think I have just enough parm to get started NOW! Wow, wow, wow!!
Tracy
How creative, and perfectly summery! Love these!
Ruth
Loe the mix of flavours. So Italian!!!
Cookin' Canuck
Thanks so much for all of your kind comments.
Susan, I promise to post the cheese fondue recipe someday.
Emily Ziegler
Oh my gosh! This is amazing. I am beyond impressed!!!
Susan-CookingtoSave
These look great Dara! Now, we need the fondue recipe!
Food-G
This is such a great idea! Beautiful photo, good instructions, and a great story. You never disappoint : )
LilSis
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!)
Michelle
I made some cookies that were similar the parmesan cups and I can only imagine how good these were with the fresh strawberries!
doggybloggy
I could just load up on the cheese cups ....
Chef E
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!
Jenny
I'm in love with these Dara! How beautiful they are! Very nice :0)
Maggy @ Three Many Cooks
Wow! These are great - totally impressive to look at and the flavors are delicious.
Kalyn
Such a pretty presentation, and I bet the cheese nests taste wonderful too.
Maria
The cups are so fun!
Bellini Valli
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.
Lydia (The Perfect Pantry)
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.
pegasuslegend
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 🙂
Jessica @ How Sweet
I must try those parmesan cups! They sound and look incredible.