Roasted Cherry Tomatoes in Parmesan Cups

Roasted Cherry Tomatoes in Parmesan Cups

Quick look

  • prep 17 min    cook 10 min
  • serves 4

Be sure to use Parmesan cheese for this recipe; a richer cheese such as pecorino or Romano may have too much fat to hold a shape. When shredding the cheese, use the section of your shredder with the largest holes.


  • 1 wedge (4 oz/125 g) Parmesan cheese, coarsely shredded
  • 2 packages (10 oz/300 g each) cherry tomatoes
  • 2 tbsp (25 ml) extra-virgin olive oil
  • 1/4 cup (50 ml) basil leaves, cut into thin strips

    How to make it   27 minutes

  • 1

    Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place 3 tablespoons (45 ml) cheese on the paper and, with a spoon, spread into a 6-inch (15-cm) circle. Repeat with the remaining cheese to make 6 circles. Bake until lightly browned around the edges, 6 minutes.

  • 2

    Meanwhile, place 4 custard cups or small shallow bowls upside down on a countertop. Working one at a time, carefully remove the hot cheese circles from the baking sheet and place over the cups. Let stand to form cups and cool completely.

  • 3

    Place the tomatoes in a roasting pan and drizzle with the oil. Roast until the tomatoes split, 10 minutes. Add the basil, tossing to blend.

  • 4

    Place a Parmesan cup on each of 4 plates. Divide the tomatoes equally among the cups and serve immediately.

  • Nutritional Information(per serving)

    • Calories: 173
    • Fat: 14 g
    • Saturated Fat: 5 g
    • Cholesterol: 20 g
    • Sodium: 394 mg
    • Carbs: 4 g
    • Protein: 10 g
    • Fiber: 1 g

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