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Parmesan Antipasti Cups
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 10 tablespoons finely grated parmesan cheese
- 3 cherry tomatoes (each cut into 8 wedges)
- 2 tablespoons halved pitted Kalamata olives
- 1 tablespoon sliced green olives
- 3 peppadew peppers (chopped)
- 3 mozzarella cheese (ciliegine, each cut into 8 wedges)
- 2 tablespoons chopped basil
- 2 teaspoons extra virgin olive oil
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with a nonstick baking mat or piece of parchment paper. Spoon
- 1 tablespoon sized rounds on the mat and spread slightly into 5 - 2 inch circles being careful not to overcrowd the pan. Place in the oven and bake for approximately 6 to 7 minutes or until golden brown and bubbly. Allow to sit on the tray for 1 minutes. Using an offset spatula and working quickly, remove each round to the inside of a metal mini muffin tin, pressing it gently in so that is has a flat bottom. Allow to cool completely. Continue with the remaining parmesan
- Meanwhile toss the tomatoes, olives, peppers, cheese, basil and olive oil in a small bowl. Remove the parmesan cups from the molds to a plate and spoon a small amount of the salad in each cup. Serve immediately.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 66 grams
- Protein
- 10 grams
- Fat
- 12 grams
- Saturated Fat
- 8 grams
- Sodium
- 543 milligrams
- Fiber
- 4 grams
- Sugar
- 24 grams
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