Cheese Baskets
This is a neat trick for making a fancy entree or party food. These cheese baskets can hold salsa or dip or other foods.
Ingredients
Serves: 24
- 250g freshly grated Parmesan cheese, divided
Directions
Preparation:10min ›
Cook:5min ›
Ready in:15min
- Preheat oven to 180 degrees C.
- Place about 2 teaspoons of Parmesan cheese onto baking tray lined with baking paper and gently spread the cheese out into a circle about 5cm in diameter. Spread more circles of cheese onto the baking tray, keeping them at least 3cm apart.
- Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven and let cool on the sheets until warm; while still warm, drape the wafers over a small bowl or other container. Let cool. Store at room temperature in an airtight container.
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Reviews and Ratings
Global Ratings:
(27)
Reviews in English (24)
Fixes for when I messed up: I didn't have parchment, so I just used the cookie sheet. Turned out OK. Oily, but OK. When I tried to move them from the pan to the molds (I was using an upside-down mini muffin pan), I realized I'd waited too long and they were no longer pliable. So, I just tossed the muffin pan in the oven with the flatish cheese on top. The melted right over after about a minute. I really liked the shape. - 01 Jan 2011 (Review from Allrecipes USA and Canada)
I love these! I've often made them as crisps for salad garnishes, but never thought of forming them into a basket. I used them to hold Parmesan Spinach Balls as an appetizer at a dinner party last night and the presentation received rave reviews! 2" makes a SMALL bowl, FYI; the only thing I could drape them over was shot glasses! I will make larger circles time. THANKS for a great recipe, Terry! - 12 Oct 2010 (Review from Allrecipes USA and Canada)
I made these as round crisps to use as garnish on salad, so I left them flat after cooking. It was a night for Spanish tapas, so I used manchego cheese instead of parmesan (slightly softer and larger chunks when grated). The recipes I found here and elsewhere didn't mention how thick to leave the cheese when putting it on the cookie sheet. However...after spooning it out, it was pretty obvious. I did one alone on a sheet as a test and that turned out to be an important step, since I changed my technique when I did the real ones. (Plus the chef needs a snack, right?) I did three at a time on the cookie sheet. Because manchego is a softer cheese, there was more oil/moisture on the sheet and I didn't want a mess in the oven. They needed 8-10 minutes to get browned and crispy. They were quite soft and shapable when I took them out of the oven, but I put them on parchment paper on a cookie rack to cool. Once they were firm enough to pick up by hand, I removed the paper so they would dry out completely. Delicious, crispy, and a great addition to the salad!! - 02 Oct 2010 (Review from Allrecipes USA and Canada)
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