I have for you today a simple idea that’s fun to make as well as serve. Grated cheese is made into ruffled baskets that can be used for serving salad. Make mini versions and fill with something yummy for appetizers. Or leave them flat and they become “cheese crackers.” Have fun!
1 12-ounce bag shredded Parmesan cheese
Heat a 10-inch nonstick skillet over medium heat. When skillet is hot, sprinkle 1/3 cup cheese into a thin 5-6 inch disc in the center of the pan. Cook until the center looks very golden all the way through. Adjust heat as needed to keep baskets from browning too fast before melting is uniform and complete.
Using a fork and tongs, lift the disc out of the pan and place golden side up over an inverted custard cup or glass. Press around sides to form a ruffled bowl.
Baskets can sit several hours (or even overnight) before serving. Serves 12
Note To make the mini versions, use 1 tablespoon of cheese and invert the melted cheese onto a small container to form the “cup.” I usually use a colored sugar sprinkles container that is covered with a small piece of foil.
