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Monday, April 27, 2009

Parmesan Crust with Spring Salad Mix






This is an impressive little trick that can only be done on our products! Either using the Silpat or Flexipat, sprinkle fresh-grated parmesan cheese in the shape desired and bake at 350 until golden brown (not too done, though). Let cool for less than a minute and then begin shaping. Because all ovens vary, this might take some experimentation . . .


For this salad, I spread the cheese in a rectangle shape and used the Beechwood Rolling Pin and Polyamide Spatula to create the cylinder look.


For a slightly easier time, you can spread the cheese in a circular fashion and when baked, use the Polyamide Spatula to transfer the cheese to the back side of any of our Trays (makes a cup for salad). I love using the underside of the Brioche Tray or the Charlotte Tray for this type.


When crust is cooled, fill it with salad mix of choice and . . . ENJOY!

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