ISO: Recipe for Parmesan bowls

[DebMG]

I'd like to serve a caesar salad in Parmesan bowls on Christmas. Does anyone know how to make them?

Thanks. Debbie

[cinnabun]

Not really a recipe but hope this helps...

grated Parmesan cheese

Prepare Parmesan shell by spraying an 8-inch nonstick saute pan with vegetable oil spray. Heat pan over medium heat.
For each shell, add 1/3 cup Parmesan to the bottom of the pan, distributing the cheese evenly. Allow the cheese to bubble for about 30 seconds, then add an additional 1/4 cup Parmesan. When the cheese starts to turn a golden brown, remove from pan and place over a mold or small bowl. The cheese will form a "bowl" as it cools.

[sneezles]

Found this recipe which is a little different than the one me2posted:

Almond Parmesan Crisps

Description:
This is the best kind of recipe — ultra easy, but clever, and impressive to serve. Parmesan melted with almonds to make either little crackers or crispy edible bowls. The crackers go well with a dip, such as red pepper dip, or with a crostini-like topping such as minced tomato and basil. The bowls complement vegetable salads — try, for instance, a black bean salad, or a mixture of lightly marinated green beans and halved grape tomatoes.

Recipe:




Makes 8 crisps or 2 4-inch bowls

Ingredients:
1/2 cup finely shredded, high-quality Parmesan cheese
1/4 cup sliced almonds

Preparation:
Preheat oven to 400° F. Line a sheet pan with parchment paper or coat it with baking spray. Stir together Parmesan and almonds in a small bowl.

To make crackers
Form 8 small piles of cheese and almonds on the lined sheet pan, using your fingers. Flatten each pile to create an even thickness.

Bake about 6-7 minutes, until browned on the edges. Remove and set aside to cool until crisp, about 10 minutes. Serve immediately, or store between paper towels in an airtight container for up to 3 days.

To make bowls
Form 2 round piles of cheese and almonds on the lined sheet pan, using your fingers. Flatten each pile to create an even thickness.

Bake 6-7 minutes, until browned on the edges. In the meantime, invert 2 small bowls or ramekins (3-4 inches across the bottom) on the counter. Remove the sheet pan from the oven and use a thin metal spatula to transfer crisps to the inverted bowls, pressing them gently to help them conform to the shape of the bowls. Let cool until crisp, about 10 minutes. Use bowls immediately or store in an airtight container for up to 3 days.

Nutritional Information Per Serving: 98 calories, 7g protein, 7g fat, 3g saturated fat, 3g mono fat, 1g poly fat, 10mg cholesterol, 2g carbohydrates, 1g fiber, 0.1mg vitamin E, 227mg sodium, 0.4mg iron, 187mg calcium