About
These delicious cheese baskets are rich with salty parmesan and creamy mozzarella and stuffed with a pizza inspired salad!
2 baskets would serve one person as a lunch, or one basket would make a great snack or dinner party appetiser.
Ingredients
- 3 pieces sundried tomatoes in oil by pastene
- 2 tablespoon, chopped basil
- 2 slice – 4" diameter x 1/8" – each 0.8 ounce salami, cotto (cooked or soft), beef and pork
- 1 cup, cut pieces baby spinach
- 1 tablespoon extra virgin olive oil
- 1 teaspoon oregano, dried
- ¾ cup, grated parmesan cheese, dry (grated)
- ¼ cup, grated mozzarella cheese
- ¼ medium black olives
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 380 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Add the parmesan and mozzarella to a mixing bowl along with the dried herbs and black pepper. Mix well to combine.
- Dividing the mixture evenly, spoon four mounds of cheese onto the lined tray, each 2 inches apart. If you have a cookie cutter mould you can use this to help create the shape. Press each pile down gently to flatten.
- Transfer to the oven to bake for 6-8 minutes until golden and bubbling. Remove from the oven and leave to cool for just 30 seconds – 1 minute.
- Whilst the crisps are still warm and pliable, take a muffin tin and gently press each warm crisp into the base of a muffin cup to form the basket shape. Leave the crisps to cool completely and firm up.
- Whilst the baskets are moulding, finely chop the olives, salami, basil, spinach and sundried tomatoes. Add to a mixing bowl and drizzle with the olive oil. Toss together to combine.
- Once the cups have formed, divide the salad evenly between each cup to serve.
Nutrition Facts
- Servings: 4
- Calories: 186.8kcal/781.7kJ (per serving)
- Fat: 14.4g (per serving)
- Carbs: 4.8g (per serving)
- Protein: 9.9g (per serving)
