Parmesan Antipasti Cups

Name: Parmesan Antipasti Cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
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

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.

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.