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