Parmesan cups make for simple canapes
Ingredients
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Preparation
- Pre-heat oven to 350'F
- 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.
- Bake for 5 minutes, or until golden. Remove from the oven, and allow to cool for 20 seconds.
- Using your offset spatula, carefully lift the parmesan disk off the cookie sheet, and drape it over the bottom of the shot glass.
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Questions
Photos of members who cooked this recipe
Comments
I really liked the idea of these little bowls for canapes. Like the poster, I too used the shredded parmesan (rather than grated) to get more of a waffled appearance to the cups. I immediately noticed with the first batch that the cups were extremely greasy. I ended up having to blot each cup with a paper towel so there weren't visible grease droplets sitting on them. I wonder if this may not have been a problem with grated or a lower fat parmesan. Additionally, I made them the night before my event and stored them in the refrigerator. Unfortunately, because they were so greasy, they did become somewhat soggy after sitting in the fridge. Overall, I thought it was a good recipe. I lined each cup with a small romaine leaf and filled the cups with store-bought chicken salad with a purple grape as garnish. They were quite easy to make and tasted good. I would just plan to serve them immediately in the future.
