You may also like
Categories:
Parmesan cheese flour white nectarines lime juice butter lettuce leaves fresh blackberries extra-virgin olive oil
Viewed: 99 - Published at: a year agoIngredients
- 1 1/2 cups coarsely grated parmesan cheese
- 1 tablespoon all-purpose flour
- 2 white nectarines, halved, pitted, thinly sliced (about 1 1/2 cups)
- 2 teaspoons fresh lime juice
- 2 cups butter lettuce leaves, torn into bite-size strips
- 1/2 cup fresh blackberries
- 2 teaspoons extra virgin olive oil
Method
- Preheat oven to 325°F Line baking sheet with parchment paper. Mix cheese and flour in small bowl; divide into 4 mounds on prepared sheet, spacing 3 inches apart. Using fingers, flatten each mound to 4-inch round. Bake until golden and almost crisp but still pliable, about 20 minutes. Invert four 6-ounce custard cups onto work surface. Place each cheese round over 1 cup bottom, pressing gently to form bowl shape. Cool 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.).
- Mix nectarines and lime juice in bowl. Fill each bowl with lettuce, then berries and nectarines. Drizzle with oil.
