Pork tenderloin that melts in your mouth is simple and delicious. To suit your preferences, you can use more or less sage.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 24 |
| Yield: | 24 baskets |
Ingredients
- 8 ounces freshly grated Parmesan cheese, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking sheet lined with parchment paper, and gently spread the cheese out into a circle about 2 inches in diameter. Spread more circles of cheese onto the baking sheet, keeping them at least 1 inch apart.
- Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven, and let cool on the sheets until warm; while still warm, drape the wafers over a small bowl or other container. Let cool. Store at room temperature in an airtight container.
Reviews
Fun way to get kids to eat salad!
My family loved it.
I left mine bake another 3-4 minutes & they were perfect.Fun recipe!!
So much fun to make and eat. I added some garlic powder, fine pepper and rosemary.
First had this on Sapphire Princess cruise with fettuccini in it. They melted cheese in a frying pan, turning once and then pressing over a small bowl, but this didn’t work well for me. I decided on size of bowl I wanted, then sprinkled parmesan cheese in a circle on waxed paper. Heated in oven at 350 for 5 minutes, then cooled for 1-2 minutes. Placed waxed paper with hot melted cheese on it in a small bowl. I then added another small bowl on top of the cheese in the first bowl, pressing down to conform hot cheese and make a cheese bowl. Let completely cool, then removed and easily peeled off waxed paper.
When I worked at a fine dining club, we formed these to hold our fab caesar salads.
I’ve been making these for years as round crisps to accompany salad, Italian meals, or just good, quick snacks! I sprinkle the Parmesan with garlic powder, sometimes Italian herbs—wonderful! !
These were a great novelty for my gathering but they are so tough they are very hard to eat.
I make this recipe quite often, but instead of making baskets I let it cool as a flat crispy. These are absolutely addicting. I made it exactly as stated with the exception of the cooling as a basket. What a great treat with a nice glass of wine or as a side with a good pasta dinner. Fantastic — but be careful. You’ll be making these often once you taste it.
This works great in a larger bowl size as a salad bowl. I have done this several times with great results. Many raves.
use a cup cake pan upside down,cover with cheese, one more on top,heat for 2 min’s,take top off and heat for 1 min more,take out and cool for 10 min’s this works just fine. set oven at 350 deg’s
These are great! I filled them with another recipe from this site – caprese salad with balsamic reduction. Yummy! I pressed them into muffin tins to try to get the shape of a little cup. My only problem was that I let them cool a little too much before doing that…they kinda wanted to stay flat, but I still made it work.
These make really great appetizer cups! I used a mini muffin tin to drape small rounds. After cooled,I filled with a chopped caprese salad(tomato, basil, mozz chopped fine).
I make parmesan crisps all the time but it never occurred to me to take one more step and form them into little bowls and fill with your favorite choice of goodies! Thanks so much for the idea!
What a great idea!!! These are fun, whimsical, and cute 😉 I filled mine with finely chopped arugula, chopped tomato, chopped radishes, crumbled bacon and drizzled with olive oil and balsamic vinegar. Yummy!!!
Simple recipe. I did mine in an 8 inch non stick pan. Only recommendation I can give is don’t make them so thick. I think I did mine too thick. Although it worked, formed into basket shape, they weren’t crispy by the time dinner came along. I think that was because they were too thick. If I’m wrong let me know. Going to try again but next time not so thick.
perfect!! Almost no carbs and all the crunch and any fresh grated cheese works–just watch the oven carefully! I have made these for many years but this recipe is well perfect. Thanks and do enjoy this fuss free nest of perfection.
I was terribly diappointed in the outcome. I ended up just doing flat circles after several failed attempts at baskets. The taste was wonderful but the recipe yields no where near 24 baskets. I followed the recipe exactly as written and was only able to make 16-18; not good when you’re planning a baby shower.
so easy, but such a show stopper – I filled with a spinach strawberry salad with red onion, one crouton, rapspberry vinagrette and topped it with candied almond chunks! Delish!
So easy and yummy! These make for a great presentation! I used asiago and they turned out delicious.
Fixes for when I messed up: I didn’t have parchment, so I just used the cookie sheet. Turned out OK. Oily, but OK. When I tried to move them from the pan to the molds (I was using an upside-down mini muffin pan), I realized I’d waited too long and they were no longer pliable. So, I just tossed the muffin pan in the oven with the flatish cheese on top. The melted right over after about a minute. I really liked the shape.