Parmesan bowls can be used as a vessel for a variety of dips or small salads and served as appetizers for your guests. No word of a lie, this will probably be the easiest recipe I will ever post.
There is one ingredient, four simple steps, and it’s virtually impossible to screw up (...this coming from a person who tends to ruin a lot of dishes). I filled these tiny bowls with a simple crab salad, and in the past, I’ve used them for bite-size caesar salads.
Parmesan Cups Ingredients: - 1 tbsp grated parmesan cheese per bowl (I tried using the finely grated parmesan (like Kraft), and it just didn’t work. Splurge a little, and opt for the non–powdered alternative as pictured below) Supplies: - Parchment paper - Cookie sheet - Offset spatula - Shot glasses (for the shape of your bowl)
Directions: 1. Pre-heat oven to 350′F 2. For each bowl spread out a tablespoon of parmesan on your parchment-lined cookie sheet. Make sure you space out the parmesan 2′′ apart incase they spread out (which they tend to do) 3. Bake for 5 minutes, or until golden. Remove from the oven, and allow it to cool for 20 seconds. 4. Using your offset spatula, carefully lift the parmesan disk off the cookie sheet, and drape it over the bottom of the shot glass.
Some of my parmesan disks automatically took the shape of the glass, and for some, I needed to place another shot glass on top to help form the bowl. Allow to fully cool, and remove from the shot glass. That's it. Easy enough, right?
You can make these up to 5 days ahead of time. Store them in an airtight container, and leave them in the fridge until you are ready to use them.