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Photo Credit: Elizabeth Newman

Parmesan Antipasti Cups

10 MINPrep Time
15 MINCook Time
10Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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These impressive parmesan antipasto cups couldn't be easier to make and only take a few minutes in the oven.

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Parmesan Antipasti Cups

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Image of Parmesan Antipasti Cups

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

  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with a nonstick baking mat or piece of parchment paper. Spoon
  3. 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
  4. 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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gluten free
nut free
vegetarian

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