So I'm making these appetizers...?

Question

and it starts out with parmesan cheese cups. You know... melted parmesan molded into a little cup and it hardens up. Problem is...

WHAT DO I FILL THEM WITH?

-maybe a micro-green salad?

Answer 1

All the ideas are great--I tend to make my own version when it comes to fillings.

I make home made meatballs (miniture) and add them to the cups.

Ground hamberger/or turkey--garlic, onion, peppers(optional),and your favorite pasta sauce.

Answer 2

Macaroni and Cheese in Parmesan Cups

Ingredients
Parmesan Cups:
1 1/4 cups fresh grated Parmesan

Macaroni and Cheese:
1/3 cup diced onion
1 sprig fresh thyme leaves
3 sprig fresh dill
1 sprig fresh oregano leaves
2 tablespoons chopped fresh parsley leaves
1 allspice berry
1 bay leaf
2 cloves garlic
1 1/2 cups heavy cream
1/2 cup shredded Vermont sharp Cheddar
1/4 cup shredded Cotswold

1/4 cup freshly grated Parmesan
1 cup cooked macaroni
Salt and fresh ground pepper

Instructions
To make the Parmesan Cups: Put a small nonstick pan on stove over medium heat. Lay tart
molds upside down on flat surface. Place 1 tablespoon of cheese in a small pile about the size of a quarter in the pan.
Cook until cheese melts and starts to bubble. Flip the cheese and continue cooking until golden brown. Drape cheese over
tart mold and press down with another tart mold to form cup shape. Let cool. Remove from molds and trim off excess
cheese after cheese has cooled.

To make Macaroni and Cheese: Put the onion, herbs, garlic and cream in a heavy saucepan and bring to a boil, reduce heat
and simmer until cream is reduced by half. Strain and put cream back in pan on low heat. Whisk in the cheese. Add cooked
macaroni to cheese mixture. Season, to taste, with salt and pepper.

To assemble: Spoon mixture into each Parmesan cup and garnish with chopped parsley.

Answer 3

Parmesan cheese cups not only hold the hearty eggplant salad here but also add a salty crunch. To make them, melts small rounds of grated cheese on a baking sheet until golden, then drapes them over an inverted ceramic or glass bowl to cool and harden.

Eggplant Salad in Parmesan Cups

ingredients
1/2 cup extra-virgin olive oil, plus more for brushing
One 1 1/4-pound eggplant, cut into 1 1/2-inch cubes
Salt and freshly ground pepper
1 cup freshly grated Parmesan cheese
1 tablespoon balsamic vinegar
2 ounces mesclun greens (4 cups)
3 scallions, thinly sliced crosswise
1 cup red and yellow cherry tomatoes, halved


directions
Preheat the oven to 350°. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add half of the eggplant in a single layer, season with salt and pepper and cook over moderate heat, undisturbed, until browned on the bottom, about 3 minutes. Stir, cover and cook until the eggplant is tender, about 5 minutes longer. Scrape the eggplant onto a large plate and repeat with 2 more tablespoons of the olive oil and the remaining eggplant.
Lightly oil a large rimmed nonstick baking sheet. Sprinkle 1/4 cup of the Parmesan cheese into a 6-inch round on each side of the baking sheet. Bake for about 3 minutes, until the Parmesan is melted and golden brown. Let the cheese rounds cool for about 30 seconds to firm up. With a spatula, carefully lift each round off the baking sheet and drape it over an inverted 4-inch-wide bowl. Let the cheese stand until cooled and crisp, about 2 minutes. Repeat with the remaining Parmesan to make 2 more cheese cups.
In a small bowl, whisk the remaining 1/4 cup of olive oil with the vinegar and season with salt and pepper. In a large bowl, toss the mesclun, scallions, tomatoes and cooked eggplant with the dressing. Carefully spoon the salad into the Parmesan cups and serve at once.
MAKE AHEAD The recipe can be prepared through Step 2 up to 4 hours ahead and kept at room temperature.

Answer 4

A Ricotta mixture or

Try this for a filling but the baskets need to be a little bigger.
(8-ounce) pkg cream cheese, Kraft Philadelphia®
1/2 (1.25-ounce) pkg taco seasoning mix, taco bell brand
3/4 cups sour cream,
1/2 cup guacamole (from your grocery's deli section)
1/4 cup fresh chunky salsa (from your grocery's deli section)
1/2 (16-ounce) cup black refried beans, Rosarita's®
1/2 (12-ounce) pkg shredded Mexican cheese,
1/4 (2.25-ounce) cup chopped black olives,
1/4 (15-ounce) cup whole black beans, drained and rinsed,

In a small bowl, mix cream cheese and taco seasoning with one cup of the sour cream (hold the rest of the sour cream to decorate). Spread refried beans in the bottom . Add a layer of shredded cheese. Drain the salsa and layer it over the cheese. Drain the olives and layer over the salsa. Add a layer of the sour cream mixture. Add a layer of guacamole. To decorate the top, spoon a medium sized dollop of sour cream in the center. Spoon the rest of the sour cream into a Ziploc® bag. Cut a very small piece out of one of the bottom corners of the bag and, starting at the outer edge of the dip, pipe a thin circle around the perimeter and a small circle in the middle. Using a knife blade, toothpick or skewer, drag a thin line of the sour cream from the "nest" outward toward the edge of the dish. Making lines all around like a spider web design. Position whole black beans onto the sour cream "web."

Answer 5

Chop up some home grown tomato, toss with salt, pepper, and some fresh basil, fill the cups!

Answer 6

get some salmon, some fresh dill, and some sour cream. Put it all in a processor, til smooth. Pipe or spoon it into them. Serve with a good white wine.

Answer 7

yes....put your favorite salad-makings in the blender (don't forget the dressing) and puree it....it will be a hit!

Answer 8

shrimp
diced zuccini
diced musrooms
italian susage