Parmesan Basket

By Stuart

Remember when it was the rage to put chili or chowder in a bread bowl and then eat the whole thing? Well, this Parmesan basket is in the same family only a bit more classy. As you see in the photograph, the edeges are delicate and lacy. Plus, the sides are very thin so it doesn't look heavy. And of course, the basket is made to eat. It goes great with the soft textures of mesclun lettuces and acidic vinigrettes. Use inexpensive shredded (not grated) Parmesan, the kind in a bag works great.

Ingredients

• Shredded Parmesan Cheese (in bag)

Preparation

Step 1

Heat a 10 inch nonstick skillet over medium-high heat. Sprinkle shredded Parmesan into a disk shape (keep cheese light around the edges so it looks lacy). When disk is slightly golden underneath, carefully remove it using a spatula and your fingers.

Quickly drape disk over a glass, golden side up, and press to form a bowl. Cooled baskets can sit several hours.