Ingredients
- 2 cups grated Parmesan or Romano cheese (fresh, not dried)
- non-stick parchment paper (Reynolds & Wilton brands recommended; don't use wax paper)
- 2 tightly nesting bowls (desired size for molding cheese bowls)
- large round, flat bottomed microwave safe plate/dish (flat bottom should be at least 1-1/2 to 2 inches larger in diameter than the bowls)
Directions
Cut a piece of parchment paper that will cover the bottom of the large plate/platter. Trim to fit. (Paper may be reused for multiple cheese bowls.) Add 1/2 cup grated cheese to center of paper. Spread cheese evenly in circle with diameter 1 to 1-1/2 inches wider than rim of bowl being used for mold. Microwave at full power until cheese is melted and lightly golden over most of surface; approx. 2 minutes in 1100 watt microwave. Remove paper with cooked cheese from microwave and immediately flip it cheese side down, centered on top of inverted bowl. Place 2nd bowl on top and press down, forming hot cheese into bowl shape. Remove top bowl and peel off paper. Carefully remove hardened cheese bowl and set aside to cool completely. Repeat to make remaining cheese bowls. Prepared cheese bowls may be stacked and stored in airtight container at room temp for up to 5 days. To serve, fill with dressed salad greens.
Note: These instructions are for making cheese bowls that are molded around bowls that have a 6" diameter at the rim and are 1-3/4" high. Adjust cheese quantities according to your bowl size.
