You can bake these a day ahead, and store them in individual zip-top plastic bags. You’ll need to move quickly to shape them when they come out of the oven, so make them one at a time.
Lemon-Basil Shrimp Salad
Follow these easy steps to make the crisp and stylish Parmesan cheese baskets that double as serving dishes for this fresh salad.
Recipe: Lemon-Basil Shrimp Salad
Wrap the outside of an inverted 6-inch terra-cotta pot in aluminum foil. Coat foil with vegetable cooking spray.
Place a 12-inch square of parchment paper on a baking sheet. spread 1/2 cup shredded Parmesan cheese onto the parchment paper, patting it into an 8 1/2-inch circle.
Note: Don’t use grated cheese in this recipe—only shredded will work.
Bake at 375° for 5 to 7 minutes or until pale gold in color. Remove from oven, and let cool 10 seconds.
Carefully lift the parchment paper off the baking sheet. Working quickly, invert the Parmesan circle over the prepared pot.
Carefully remove the parchment from the Parmesan circle.
Gently press the cheese over inverted pot into desired bowl shape.
Tip: If the cheese circle is too hot, it will slide down the pot, causing small tears. If this happens, gently press the cheese together to seal any large gaps.
Cool basket completely (about 5 minutes), and remove from pot. Repeat to create as many baskets as you need.
Set the table for fun with this charming Parmesan basket and a fresh, make-ahead salad.