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Parmesan Cheese Salad Cups
  • Prep
    5 minutes
  • Total
    25 minutes
  • Serving

Parmesan Cheese Salad Cups

 Photo and Recipe courtesy of Alessandra Ciuffo


  • 16 tbsp Stella® Shredded Parmesan Cheese
  • 2 cups baby spring mix (mix of red and green leaf), torn into bite-sized pieces
  • 4-6 slices of prosciutto
  • 1/2 cup candied hazelnuts, chopped
  • 3-4 fresh figs or strawberries, diced
  • 1/4 cup balsamic glaze
  • Salt & pepper to taste


  1.  Preheat the oven to 400ºF. Place prosciutto slices onto a baking tray and bake untilbrowned and crisp, about 10-15 minutes. Once cool, break up into bite sized pieces.
  2. On a non-stick, parchment lined, or silpat lined baking sheet, spoon 1 tbsp and 1 tsp of Stella® Shredded Parmesan Cheese. Each cheese cup should be a 2-inch circle and placed 2 inches apart from the next circle.
  3. Bake the cheese for 5-7 minutes, or until the cheese is fully melted and lightly golden brown. Remove from the oven and allow to cool for 2 minutes. Alternatively, if you don’t have an oven this can be made in a non-stick pan. Place 1 tbsp and 1 tsp of Stella® Shredded Parmesan Cheese in the center of the pan over medium heat. Allow the cheese to melt and slightly brown, about 1-2 minutes, then flip and after another minute carefully transfer.
  4. In a swift motion, use a spatula to transfer the cheese from the tray onto an upside down mini muffin tray. Press down gently to form the shape of a cup. Leave alone until completely firm and cooled, about 10 minutes, then carefully remove from the muffin pan.
  5. Fill each cup with lettuce, crispy prosciutto, chopped nuts, and fruit. Season with a pinchof salt and pepper.
  6. Right before serving, drizzle each cup with balsamic glaze.