Edible Parmesan Cheese Bowls Recipes

Steps:

• Preheat oven to 350°F - use middle rack.
• Grate enough cheese to use 1/3 to 1/2 cup of cheese per bowl - depending on the size you wish to make.
• Cut individual sheets of parchment paper according to desired number of bowls.
• Make an appropriate size circle on each sheet of parchment paper.
• Bake for 5 - 10 minutes depending on size of desired bowl. Watch carefully after the 6 - 7 minute mark - you only want the bowls to bubble, melt and turn slightly golden colored.
• Remove from oven - and carefully using the parchment paper turn the melted cheese over the bottom of the bowl- it conforms as it melts.
• Serve your favorite salad in these delicious edible bowls.
• Pictured is my pear and apple salad - a delicious combination.

Steps:

• Preheat oven to 375ºF and line a baking sheet with parchment paper or silicone mat; set aside.
• In a small bowl, combine cheeses with Italian seasoning and divide mixture in half (3/4 cup each). Spread each portion into equal circles of about 7-inches in diameter on the prepared baking sheet. Transfer to the preheated oven and bake for 8 minutes or until cheese is melted and golden.
• Remove from the heat and using a spatula, transfer each circle over an inverted soup bowl. Place the parchment paper over before placing another bowl (same size) on top. Gently press down to compress and shape the cheese between the bowls. Let it cool completely before remove both, bowl and parchment paper. Carefully unmold the cheese. Makes 2 bowls.

Steps:

• In a large nonstick skillet, spread 1/4 cup cheese thinly and evenly over the bottom to form a 7-inch circle. Put the pan over medium heat and cook until the cheese is bubbling and lightly browned, about 3 minutes. Remove the pan from the heat. Put a small bowl upside down on a cutting board. When the bubbling stops, about 1 minute, carefully remove the disk with a thin metal spatula and drape it over the bowl. Press gently with the spatula so it forms a bowl. Be careful, as it is very fragile. Let cool.
• Remove the Parmesan bowl, put it onto a plate, and fill with Caesar salad. Serve.

Steps:

• Heat a 12-inch nonstick skillet over medium-low heat.
• Mix together the Parmesan and crushed red pepper in a small bowl. Add to the skillet in a very thin layer and cook until it is light brown, melted and bubbly, about 1 1/2 to 2 minutes. Remove the skillet from the heat and allow to sit and cool slightly, 20 to 30 seconds. Loosen the cheese circle by running a rubber spatula around the edge of the skillet. Carefully transfer the cheese to the inside of a small bowl (approximately 1 1/2 to 2 quarts), using the spatula to help push and form the cheese to the shape of the bowl.
• Allow it to cool for several minutes before removing to allow the shape to set. (You can leave it inside the bowl until serving.)
• Place the Parmesan bowl on a plate and fill with the greens. Drizzle the salad with the dressing. Top with the red onion, radish, blackberries and feta.

Steps:

• In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-in. circle; cook, uncovered, until bubbly and edges are golden brown, 1-2 minutes. Remove skillet from heat; let stand 15 seconds., Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz. ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls., In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.