This weekend started out a bit differently then the last five weeks – it was work free and friend and family-focused. The pace finally drew to a screeching halt after a seemingly endless series of projects and life came back into focus. On the menu: breathing, laughter, food and fun (plus a few great new recipes – I couldn’t tease you further, as you have so patiently awaited this next post amidst my hefty work load. TY).
This post in itself was fun-filled. Conceptualized with my dear friend Sue Zumout @justforlicks, the concept was to create a shared post with a common element and put our own touches on it….enter stage right, Petite Parmesan Baskets, the adorable appetizer with numerous possibilities. We’ve developed six ideas, three you can find in this post and the remaining three can be easily found on her blog site (details to follow). Trust me, it will be well worth the click over as her creations were wonderful too!
Please note that to help keep the various recipes organized each filing as well as the basket recipe has its own ingredients and direction list.
Petite Parmesan Baskets
Petite Parmesan Basket Ingredients
6 oz Parmigiano-Reggiano, shredded
1/2 tsp of either paprika, or cayenne (optional)
Note: to make the necessary basket form you will need mini-cup cake pans or another small item on which to form the basket.
Petite Parmesan Basket Directions
Preheat the oven to 350 degrees. Line cookie sheet with either a silpat or parchment paper.
Pour 1 TBS increments of Parmesan cheese onto lined cookie sheet and flatten into a circular shape. If desired add optional seasoning.
Bake on middle rack of oven until golden brown, approximately 7 – 10 minutes. Immediately after removing from the oven, carefully transfer cheese discs with a spatula and place onto an upside down mini-cup cake pan. It is important to work quickly to form the basket shape around the outside of the mini-cup cake pan before the cheese begins to harden.
Baskets may be made two days in advance and placed on parchment paper in an airtight container at room temperature.
Pear, Manchego & Bacon Filling Ingredients
1 Red D’Anjou pear, cubed with skin on
3/4 portion 1 medium size red apple (like Lady Alice), grated with skin on
2 TBS lemon juice
1/4 cup celery, finely chopped
1/4 cup yellow bell pepper, finely chopped
3 slices bacon, cooked until firm and chopped
1/2 cup Manchego cheese, finely cubed (can substitute Asiago cheese)
1 TBS orange juice
1 TBS champagne vinegar
pepper, to taste
Pear, Manchego & Bacon Filling Directions
In medium-size bowl, add pear and apple and mix well with lemon juice. Add in celery, bell pepper, bacon, cheese, orange juice, vinegar and pepper. Mix well and chill until time to assemble in baskets.
1/2 cup Kalamata Olives, pitted and finely chopped
1/2 cup cherry tomatoes, chopped
1 tsp capers
1/8 cup Panko bread crumbs
1 tsp olive oil
1 tsp balsamic vinegar
pepper, to taste
Panzanella Filling Directions
In small size bowl, mix together olives, tomatoes, capers and bread crumbs. Add olive oil, vinegar and pepper. Mix well and chill until time to assemble in baskets.
Prosciutto and Orange Marmalade Filling
6 slices Prosciutto, fat removed
1/2 cup orange marmalade
Prosciutto and Orange Marmalade Directions
Take a nice piece of Prosciutto that fits well into the basket and top with a dollop of orange marmalade.