Parmesan Taartlets with Caesar Salad

Parmesan Taartlets with Caesar Salad
Parmesan Taartlets with Caesar Salad

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

24

tarlets

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

24

servings

Ingredients

  • Non stick cooking sray

  • 1/1

    /2 C parmesan cheese, finely grrated plus 1/2 C shaved Parmesan (8oz total)

  • 1

    headd romaine

  • 3/4

    C small croutons

  • 1/2

    C Caesar salad dressing

Directions

1. Tartlets: Preheat oven to 350. Turn a 12 C mini muffin pan upside down and lightly coat the bottom with cooking spray. Set aside a second 12 cup mini pan. Line 2 large baking sheets with parchment paper. 3. Working in bathes, shap 1 T grated cheese into a 3" round on prepared baking sheet. Make 12 rounds, spacing them about 2 : apaprt. 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 tranfer. but work quickly, before the rounds harden. If necessary, rewarm roundds in the oven for 20 seconds). While rounds are still hot, gently sandwich the second muffin pan over the first to shape cheese tartlets. Set aside to cool for 10 minutes, then carefully remove tartlets and transfer to a large platter. Repeat process with remaining grated cheese to make 24 tartlets total. The tartlets can be made up to 3 days in advance and stored in an airthight container at room temperature. 3. To serve, toss together lettuce, routons dressing and shaved Parm in a large bowl. Fill each tartlet with a spoonful of the salad.

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