Cheese Baskets Recipes

PARMESAN BASKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking sheet lined with parchment paper, and gently spread the cheese out into a circle about 2 inches in diameter. Spread more circles of cheese onto the baking sheet, keeping them at least 1 inch apart.
• Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven, and let cool on the sheets until warm; while still warm, drape the wafers over a small bowl or other container. Let cool. Store at room temperature in an airtight container.

CHEESE BASKETS

Steps:

• Invert one 1+1/4 c custard cup.
• Cover with paper towel.
• Melt 1 tsp butter in a large nonstick skillet over medium low heat.
• Sprinkle a generous 1/3 cup of cheese, forming a 6-inch round.
• Cook until cheese melts and bottom is golden, pressing with a spatula to flatten, about 4 minutes.
• Turn cheese over.
• Cook until second side is golden, about 3 minutes.
• Place cheese round on top of towel covered custard cup.
• Top with two folded paper towels and press down on cheese to form cup shape, about 30 seconds.
• Remove paper towels.
• Turn cheese baskets right side up to cool.
• Repeat with remaining butter and cheese, using clean towels for each basket.
• Can be made six hours in advance and stored airtight at room temperature.

PARMESAN BASKET

Steps:

• Heat a 10" skillet over medium-high heat.
• Sprinkle cheese (I just used what seemed to look right, didn't really measure) into a disk shape in pan, using less cheese around the edges (helps produce the lacy look).
• Allow cheese to get slightly golden underneath, then carefully remove it using a spatula.
• Quickly drape cheese disk, golden side up, over an upside-down glass and form into a bowl.
• Allow to cool completely.
• This produces one basket.
• Repeat instructions until you have the number of baskets needed.

MINI CHEESECAKE BASKETS

Steps:

• Heat oven to 350°F.
• Place 1 wafer in each of 12 paper-lined muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Spoon over wafers.
• Bake 20 min. or until centers are almost set. Cool. Refrigerate 2 hours.
• Top with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into cheesecake to resemble the handle of a basket.

PARMESAN CHEESE BASKETS

Steps:

• Sprinkle Parmesan into a large circle in 10 inch non-stick skillet.
• When cheese is slightly golden underneath, carefully remove it with a spatula.
• Quickly drape over a drinking glass, golden side up, and press to form the bowl shape.
• Let cool.
• These can sit for several hours at room temperature.