Edible Spring Baskets -- Cheese Basket Recipe

Servings: 1 basket<.p>

For: Salads, Kids and Their Veggies, Easter Baskets

Creating baskets out of grated cheese is a cinch; no two are alike so you can’t make a mistake. Helps kids eat their veggies without complaints. You never know who will hop by, so great for entertaining, too. We add herbs for looks and flavor, and nuts for crunch. A frying pan with Teflon™ nonstick coating is a must. Here we use a 6-inch pan by Tramontina™.  Learn more about this pan on Amazon.com.



1 small block Parmesan cheese

1 tablespoon finely chopped walnuts

½ teaspoon dried herb mix: sage, rosemary, thyme

[Click for larger image] 

[Click for larger image]


Use large grater holes to shred cheese to a generous ½ cup. Mix in nuts and herbs and scoop the bundle into a (sloped-sided) 6-inch Tramontina™ fry pan with Teflon™ nonstick coating. Turn heat to medium-low and push cheese to cover pan bottom and edge it slightly up the sides. Check bottom by lifting an edge with a spatula and turn when golden (2-3 minutes) and cook another minute. Remove with spatula (cheese will be a little hot) and immediately drape over a drinking glass or other glass with a 2-inch round bottom. Press lightly against the glass to shape. Let cool; fill and serve or store in plastic baggies for up to a week in the fridge.