Parmigiano Cups with Herbed Cheese Dip
These elegant appetizers are deceptively easy to make and guaranteed to please. The Parmigiano-Reggiano cups can be filled with seasoned fish, caviar, and any number of savory spreads.
INGREDIENTS | YIELDS 16
- 4 ounces cream cheese
- 2 to 4 tablespoons crème fraiche
- ½ teaspoon garlic powder
- 1 tablespoon chives, chopped
- 1 tablespoon French thyme, finely chopped
- 1 tablespoon Italian parsley, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup Parmigiano-Reggiano, finely grated
Preheat oven to 325°F.
Combine cream cheese, crème fraiche, garlic powder, chives, thyme, parsley, salt, and pepper in food processor and process until just blended.
On two nonstick baking sheets or baking sheets lined with a Silpat, spoon 1 tablespoon of grated Parmigiano-Reggiano into 2-inch ring molds, and even out the cheese with your finger. You should have 16 rounds when you are finished. Bake for 8 to 10 minutes until golden brown.
Remove rounds from oven, cool for 30 seconds, then press each round into the hollow of an egg carton to form a cup. Remove immediately and set on a serving dish. Repeat to make seven more rounds.
Fill each Parmigiano-Reggiano cup with about 2 tablespoons of the filling and serve.
Silpat Sheets
Silpat sheets are thin, pliable silicon mats that can be used to line cookie sheets and prevent foods from sticking. They do not affect the taste of food and almost guarantee good baking results. Cleanup is simple; you simply rinse Silpats in warm, sudsy water, then clear water, and dry. You can find them at most good kitchen stores.
