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.
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.
