The filled parmesan baskets are an easy and quick showstopper appetizer, perfect to bring to the table whenever there’s a special occasion. They are so beautiful that they make a great impression, and they are also very easy to prepare. Made in pans, these parmesan baskets are crispy wafers with a delicious flavor. If we use freshly grated parmesan, the flavor is spectacular and will win you over at the first bite. Let’s not forget about the filling, oh what goodness! In fact, the filling becomes the protagonist, overshadowing the parmesan basket, but it will reclaim its place when we taste it, usually at the end of consuming the filling, but of course, there’s no hard rule. So let’s go back to the filling, with a bit of imagination it will be easy to make them beautiful, elegant, and above all, delicious. I, for example, used the parmesan basket as a container to serve the classic appetizer of cheese, mixed cold cuts, and olives, but it’s just an example. They can be filled with cheese mousses flavored with herbs, salmon, or cold cuts, or with vegetables for a vegetarian version. There are always many ideas when you want to prepare a tasty appetizer. They could be filled with polenta and mushrooms, with lentils on New Year’s Eve, and then… You’ll find this recipe in the Christmas appetizers.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Filled Parmesan Baskets
- 5.3 oz parmesan
- 3.5 oz mozzarella or bocconcini
- 10 slices Napoli or Milano salami
- 5 slices prosciutto
- 5 green olives
- 5 black olives
- 3 cherry tomatoes
- to taste basil
- 2.8 oz smoked provola cheese
Tools to Prepare Filled Parmesan Baskets
- 1 Pan
- 1 Parchment paper
- 1 Knife
- 1 Glass
- 1 Cutting board
- 5 Toothpick
- 1 Kitchen spatula
Steps to Prepare Filled Parmesan Baskets
Let’s start preparing the parmesan baskets as per the basic recipe. Use freshly grated parmesan if possible.
Divide the parchment paper into large squares about 6 inches on each side. Start by placing the first one in the pan, with the heat off. Arrange the cheese – 2-3 tablespoons to form a circle in the center of the square. Use a spoon to distribute it evenly.
Turn on the heat and let the cheese melt until it turns amber. Turn off the heat, use a spatula to lift the paper, and place a glass with a rounded bottom in the center of the square, gently lift the parchment paper at the corners to avoid burning yourself, and press it around the glass. Press against the glass while letting it cool. Place the basket down and continue with the others. Let them cool.
Prepare the filling: put two slices of salami one on top of the other, fold them in half, and roll them to form a sort of bud. Do the same with the prosciutto as much as possible, using one slice. Cut the cherry tomatoes in half and the mozzarella into 6 pieces, ideally using mozzarella balls. Also, cut cheese sticks; I used smoked provolone, but spicy provolone works too.
Prepare skewers with tomato, mozzarella, and pitted green olives, one for each basket.
Fill the parmesan baskets with the salami bud, cheese, skewer, and a prosciutto bud. Finally, add a few black olives to fill. Decorate with basil leaves or alternatively arugula, and our festive and tasty appetizer is ready. It’s ideal to assemble them just before serving or slightly before. Parmesan wafers can be prepared in advance and stored in a tightly closed container.
