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Rating: 4.57 stars
30 Ratings
  • 5 star values: 20
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Useful for holding other small snacks or appetizers. Can be made larger by increasing the size of the cheese mound and making the circle larger.

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
24
Yield:
24 baskets
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking sheet lined with parchment paper, and gently spread the cheese out into a circle about 2 inches in diameter. Spread more circles of cheese onto the baking sheet, keeping them at least 1 inch 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.

Nutrition Facts

39 calories; protein 3.6g; carbohydrates 0.3g; fat 2.6g; cholesterol 6.8mg; sodium 160.6mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/03/2011
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. Read More
(57)

Most helpful critical review

Rating: 2 stars
11/14/2011
I was terribly diappointed in the outcome. I ended up just doing flat circles after several failed attempts at baskets. The taste was wonderful but the recipe yields no where near 24 baskets. I followed the recipe exactly as written and was only able to make 16-18; not good when you're planning a baby shower. Read More
(3)
30 Ratings
  • 5 star values: 20
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/03/2011
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. Read More
(57)
Rating: 5 stars
10/04/2010
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!! Read More
(41)
Rating: 5 stars
10/12/2010
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! Read More
(36)
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Rating: 5 stars
10/05/2010
These were fun to make. I remember in a restaurant making just small circles for I think salad. But I wanted to try the bowl idea. I thought a 2" circle sounded kind of small. So I used a piece of parchment and drew circles with a large coffee cup that was 3 1/2 inches. I flipped it over and spread the parmesan in the circles. Mine were kind of big so they had to bake 8 minutes to get lightly browned. Once out of the oven I cooled for about 3 or 4 minutes or until they would loosen from the parchment. I then draped them over empty plastic fruit/applesauce cups I had saved. They held there shape nicely once they cooled. I thought a filling might be good for an oderb. But I made mine kind of big so they might work for something like a dip. Read More
(22)
Rating: 5 stars
10/11/2010
Another great way to serve parmesan. Try grating on top red and green peppercorns - not too fine not too coarse - just before baking the parmesan. The flavors blend very well and they look like freckles. I make mine tiny - 1 inch - when I want to serve them flat for scooping vegetable dips like eggplant caviar. Raw sesame seeds sprinkled before baking blend very well too. Don't use toasted sesame - it will burn and will affect the taste. Thanks for posting the basket version. I had never thought of it. Read More
(19)
Rating: 5 stars
08/21/2011
so easy but such a show stopper - I filled with a spinach strawberry salad with red onion one crouton rapspberry vinagrette and topped it with candied almond chunks! Delish! Read More
(15)
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Rating: 5 stars
12/21/2011
What a great idea!!! These are fun whimsical and cute;) I filled mine with finely chopped arugula chopped tomato chopped radishes crumbled bacon and drizzled with olive oil and balsamic vinegar. Yummy!!! Read More
(13)
Rating: 4 stars
06/08/2012
These make really great appetizer cups! I used a mini muffin tin to drape small rounds. After cooled I filled with a chopped caprese salad(tomato basil mozz chopped fine). Read More
(9)
Rating: 5 stars
07/15/2011
So easy and yummy! These make for a great presentation! I used asiago and they turned out delicious. Read More
(8)
Rating: 2 stars
11/14/2011
I was terribly diappointed in the outcome. I ended up just doing flat circles after several failed attempts at baskets. The taste was wonderful but the recipe yields no where near 24 baskets. I followed the recipe exactly as written and was only able to make 16-18; not good when you're planning a baby shower. Read More
(3)