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
Printable Recipe
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
polwig
I love the presentation the parmesian crisps are wonderful. What a great idea to serve a salad in them.
Megan
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!
Angie's Recipes
Beautiful cheesy cups! So colourful and well-presented.
Skylar Wolfe
I love the sweet addition to this, and they look just fantastic
Chef Fresco
I love this! These cups are soo cute! Beautiful appetizer for a party1
Rosemary
Tried to make these once -- unsuccessfully. Your beautiful pictures and instructions are encouragement enough to make me try again! Thanks!
MaryMoh
Looks utterly beautiful and delicious. I can eat 10!
Divina Pe
Dara, this is an inspiring recipe. Very fresh and innovative and perfect for entertaining.
penny aka jeroxie
I do like these little babies. they are so yummy even on its own
Krissy @ The Food Addicts
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!
sarah (Catch A Cub In Its Den)
i want to throw a party just so that i have an excuse to make these! the possibilities are endless, thanks!
Anna
What a beautiful appetizer, looks so fresh. Great picture, it will probably be on top 9.
Kathy - Panini Happy
These look so lovely and delicate! Those flavors had to be fantastic too.
Mother Rimmy
I can't wait to try this. I love the delicate beauty of this dish, and you've filled it with my favorite salad.
Christine@Christine's Recipes
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.
Drick
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
bunkycooks
What a wonderful idea. This is such a pretty salad!
Rochelle
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!
Barbara @moderncomfortfood
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.
Daydreamer Desserts
I've made these before as salad toppers but never as the actual salad container. They are so cute, love the presentation!