Crispy trays of cheese filled with an Italian salad, gluten-free and very tasty!
Preheat the oven to 200 degrees.
Place a small plate or saucer on the baking paper and draw circles around it with a pencil.
Grate the Parmesan cheese and sprinkle the insides of the circles with cheese.
Bake them in the oven for 10 to 12 minutes.
Toast the pine nuts.
When ready, remove the cheese rounds from the baking tray immediately with a spatula. Place them on an inverted glass and fold them around the glass with a napkin. Let them cool and carefully remove them from the glass.
Put them on a plate and fill with lettuce, tomatoes, olives, pine nuts, balsamic cream and basil.
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Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
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