Mozzarella and Parmesan baskets, very easy to prepare, are perfect to fill and serve as appetizers, snacks, and finger food for an aperitif or buffet.
Basically, they are wafers made with mozzarella and parmesan, melted in a pan (or in the oven) and shaped to form baskets to be filled with any savory ingredient you like.
I filled some with salad, cocktail sauce, and shrimp, and others with cherry tomatoes, mozzarella, and pesto, but there are a thousand possible combinations. Some examples: bresaola and goat cheese, arugula and salmon, tuna mousse or ham, Russian salad, prosciutto and stracciatella, or just vegetables and cheese, but I could go on.
But now, let’s see how to prepare the Mozzarella and Parmesan Baskets. Get the ingredients ready and let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 baskets
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 ½ cups mozzarella (for pizza)
- 4 tablespoons grated parmesan
- as needed olive oil (to grease the pan)
Tools
To make the Mozzarella and Parmesan Baskets you will need:
- 1 Grater
- 1 Pan
- 1 Espresso cup
- 1 Tongs
Steps
HOW TO MAKE MOZZARELLA AND PARMESAN BASKETS
First, grate the parmesan (or Grana Padano) and the mozzarella. I used mozzarella for pizza, which is less watery.
Pour just a drizzle of olive oil in the center of the pan and spread it slightly with a brush, then heat it. Place about ¾ oz of grated mozzarella and 1 teaspoon of grated parmesan in the center, spread them with a spoon, and let them melt. As they melt, add a bit more grated parmesan.
As soon as it starts to brown at the edges, using a spatula, push the edges towards the center, forming a thin and uniform circle (about 4 inches in diameter).
Once well browned, pick it up from one side with tongs and flip it over, leave it for a few more seconds in the pan, then take it out with the tongs and place it on an overturned espresso cup. Cover the wafer with a piece of parchment paper and gently press with your hands to form the basket.
Once cooled, remove it from the cup and place it on a plate. Continue with the same procedure for the other wafers.
Here are the mozzarella and parmesan baskets ready to be filled. Enjoy your meal!
Until the next recipe.
Storage
I recommend consuming the mozzarella and parmesan baskets within half a day to preserve their crunchiness. Ideally, they should be made, filled, and consumed almost immediately.
I recommend consuming the mozzarella and parmesan baskets within half a day to preserve their crunchiness. Ideally, they should be made, filled, and consumed almost immediately.
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