Roasted Cherry Tomatoes in Parmesan Cups

An out of the box appetizer idea.

[quicklook-recipe prep_time=”17 min” cook_time=”10 min” serves=”4″ details=”” ]

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-list title=”Ingredients” serving_size=””]


  • 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



[step-list-wrapper title=”How to make it ” time=”27 minutes”]

[step-item number=”1″ image_url=”” title=”” ]

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.


[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Place a Parmesan cup on each of 4 plates. Divide the tomatoes equally among the cups and serve immediately.[/step-item]

[nutrition-info calories=”173″ calories_fat=”” fat=”14 g” sat_fat=”5 g” choles=”20 g” sodium=”394 mg” carbs=”4 g” sugars=”” protein=”10 g” fiber=”1 g”]  [/nutrition-info]


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Originally Published in Reader's Digest