This incredible appetizer is like a Caesar salad explosion in your mouth. These mini salad bowls will definitely get your party started. Once you bite into the crispy Parmesan, tangy dressing and extra crunchy buttery croutons you’ll be back for more! You might want to make extra because this appetizer is sure to be a big hit.
Sprinkle Parmesan four inches apart on lined baking sheet.
Create cups by molding crisps around a mini muffin pan, shot glass or wine cork.
Use a cast iron skillet for a nice crispy crouton.
Cut the lettuce super thin.
Caesar Salad Cups
Author: Monica
Recipe type: Appetizers
Prep time:
Cook time:
Total time:
Serves: Many
Ingredients
For Parmesan cups:
- 8 ounces Parmigiano-Reggiano, grated (use the real thing here for best results)
For croutons:
- 1½ cups Ciabatta or Sour Dough bread, cut into crouton sized pieces (make them mini to go with the theme)
- 3 garlic cloves, smashed
- 2 tablespoons olive oil
- 3 tablespoons butter
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- salt and pepper to taste
For salad:
- Caesar dressing (keepin' it real here, just use your favorite store bought dressing) My fave is Girard's.
- ½ head romaine lettuce, shredded (see picture)
- 1-2 tablespoons grated parmesan (here I use Trader Joe's grated Pecorino, Romano &Parmesan mix)
- freshly ground black pepper to taste
Instructions
Parmesan Cups
- Preheat oven to 325 degrees with rack in the middle of the oven.
- Line baking sheet with parchment paper or a nonstick liner.
- Place tablespoon sized spoonfuls of grated Parmesan four inches apart on baking sheet.
- Spread mounds out to approximately 3 inch circles, keeping the cheese evenly thick.
I recommend only baking four or five at a time because they will harden quickly once removed from the oven, making it impossible to shape them all before they harden.
- Bake approximately 5 minutes until bubbly and just turning light brown around the edges.
I would keep a close eye on them towards the end, because every oven will be different.
- Remove from oven, let cool for about a minute.
- Gently lift crisps with a metal spatula and place on either the back side of a mini muffin pan, a shot glass or wine cork, molding the edges to form the cups. Let cool about 5 minutes and gently remove.
Now you are ready to fill them!
Croutons:
I love to make these croutons because I can customize them in size and flavor. To keep it real though, feel free to use store bought.
- Add olive oil, butter, smashed garlic cloves, paprika and garlic powder to a large skillet over medium heat.
- Stir occasionally until butter is melted and garlic becomes fragrant.
- Add bread, seasoning with salt and pepper.
- Stir often until bread becomes crisp and lightly toasted, about 5 minutes.
- Remove from pan to cool. I like to place them in a bowl with a paper towel to absorb any excess oil.
Putting it all together:
- Mix together the shredded romaine lettuce, dressing, grated cheese and freshly ground black pepper.
- Place a spoonful of salad into each cup and top with 3 croutons.
- Serve and Enjoy
