Roasted Cherry Tomatoes in Parmesan Cups
Parmesan is the key to this recipe; richer cheeses such as pecorino or Romano may have too much fat to hold a shape.
Ingredients
125 g Parmesan cheese, coarsely shredded
300 g cherry tomatoes
2 tbsp extra-virgin olive oil
1/4 cup basil leaves, cut into thin strips
300 g cherry tomatoes
2 tbsp extra-virgin olive oil
1/4 cup basil leaves, cut into thin strips
Directions
Cooking time: 17 minutes
Serves 4
- Preheat oven to 375˚F. Line a baking sheet with parchment paper. Place 3 tablespoons of cheese on the paper and, with a spoon, spread into a 6-inch circle. Repeat with the remaining cheese to make 4 circles. Bake until lightly browned around the edges, 6 minutes.
- Meanwhile, place 4 custard cups or small shallow bowls upside down on a countertop. Working one at a time, carefully remove the hot cheese circles from the baking sheet and place over the cups. Let stand to form cups and cool completely.
- Place the tomatoes in a roasting pan and drizzle with the oil. Roast until the tomatoes split, 10 minutes. Add the basil, tossing to blend.
- Place a Parmesan cup on each of 4 plates. Divide the roasted cherry tomatoes equally among the cups and serve immediately.
Cooking time: 17 minutes
Serves 4
Nutritional information
PER SERVING
173 calories
10 g protein
4 g carbohydrates
1 g fibre
14 g total fat
5 g saturated fat
20 mg cholesterol
394 mg sodium
173 calories
10 g protein
4 g carbohydrates
1 g fibre
14 g total fat
5 g saturated fat
20 mg cholesterol
394 mg sodium
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