Parmesan Tartlets with Caesar Salad

By KeyIngredient

Ingredients

• Nonstick cooking spray
• 1 1/2 cups Parmesan cheese, finely grated, plus an additional 1/2 cup, shaved
• 1 head romaine lettuce, finely chopped
• 3/4 cup small croutons
• 1/2 cup Caesar salad dressing

Details

Servings 2

Preparation

Step 1

Preheat oven to 350F. Turn a 12 cup muffin pan upside down and lightly coat the bottom with cooking spray; set a second 12 cup muffin pan aside to be used later. Line 2 large baking sheets with parchment paper.

Working in batches, shape 1 Tbsp grated cheese in a 3 inch round on prepared baking sheets. Make 12 rounds, spacing them about 2 inches apart. Bake until rounds are melted and golden brown around the edges, 5 to 6 minutes. Transfer rounds to prepared upside-down muffin pan, laying 1 across each of the upturned cups. (As the cheese begins to cool it will be easier to work with but work quickly before the rounds harden. If necessary, rewarm in the oven for 20 seconds.) While rounds are still warm, gently sandwich the second muffin pan over the first to shape the tartlets. Set aside to cool for 10 minutes, then carefully remove tartlets and transfer to a large platter. Repeat process with remaining Parmesan to make a total of 24 tartlets. The tarlets can be made a day in advance and stored in an airtight container at room temperature.

To serve, toss together lettuce, croutons, dressing and shaved Parmesan in a large bowl. Fill each tartlet with a spoonful of the salad. Serve.