Appetizers · ALWAYS FREE
Parmesan frico cups with tomato salad
Thin baked cheese crisps shaped into small cups and filled just before serving with tomato and basil salad.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 375°F / 190°C. Line a tray with a silicone baking mat. Set six small heatproof ramekins or inverted muffin-cup molds ready for shaping.
- Divide the cheese into six 0.705 oz portions. Working in two batches of three, spread each portion into a thin even 4-inch / 10-cm circle with small lacy gaps. Leave space between circles.
- Bake each batch for 5–7 minutes until melted and evenly golden, watching closely near the end. Wait about 20–30 seconds, then use a thin spatula to lift each warm flexible disc over an inverted mold. Gently ease the sides downward with the spatula; avoid touching hot cheese with bare fingers.
- Let the cups cool on their molds for at least 5 minutes until firm, then lift off carefully. Repeat with the second batch. If a disc firms before shaping, return briefly to the oven to soften.
- Mix all diced tomatoes and their juices with basil, olive oil, vinegar and pepper. Immediately before serving, divide the entire salad among the six cheese cups. Serve at once so the shells stay crisp; refrigerate any leftover salad promptly and store shells separately.
Estimated nutrition
Per serving · 1 of 6- Calories
- 102 kcal
- Protein
- 7.5 g
- Total carbohydrate
- 2.5 g
- Total fat
- 6.8 g
- Total sugars
- 1.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One serving is one 20 g cheese shell with one sixth of all salad and dressing. All cheese fat is counted even if a small amount remains on the mat. Contains milk. Vegetarian and gluten-free tags depend on the actual cheese, vinegar and seasoning labels; no allergen-safety guarantee.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Parmesan frico cups with tomato salad: hard Parmesan-style cheese made with vegetarian rennet; raw ripe tomatoes; fresh basil; olive oil; plain balsamic vinegar; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Parmesan frico cups with tomato salad: hard Parmesan-style cheese made with vegetarian rennet; raw ripe tomatoes; fresh basil; olive oil; plain balsamic vinegar; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
