Method

Preheat the oven to 375°F.  Oil a baking sheet or line it with parchment paper.  Lightly oil 8 cups of a muffin pan. 

Spread the cheese evenly on the prepared baking sheet, creating a 6-by-12-inch rectangle.  Bake until cheese has melted into one solid piece, about 5 minutes.  Remove from the oven and, working quickly, cut the cheese into eight 3-inch squares and return to the oven until golden, 4 to 6 minutes.  Remove from the oven and quickly press a warm square into each of the prepared muffin cups.  Let cool.

Just before serving, toss the greens, sprouts, and basil together in a large bowl.  Drizzle with the balsamic vinegar and olive oil and toss to coat well.  Season with salt and pepper to taste and divide among the Parmigiano-Reggiano cups. Arrange on a platter and serve at once.

Serves: 8

Reprinted with permission from © Pamela Sheldon-Johns and Jennifer Barry Design, 50 Great Appetizers, published by Andrews McMeel  click for book review

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