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.

Food Cures, Reader’s Digest

 

Roasted Cherry Tomatoes in Parmesan Cups
Roasted Cherry Tomatoes in Parmesan Cups
Servings Prep Time Cook Time
4servings 10minutes 17minutes
Servings Prep Time
4servings 10minutes
Cook Time
17minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Place a Parmesan cup on each of 4 plates. Divide the roasted cherry tomatoes equally among the cups and serve immediately.
Recipe Notes

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