I use these little baskets to house small portions of anything that will benefit from being contained, whether visually or for practical reasons, providing that it pairs well with cheese.
So for example, they have previously sat on top of a fishy risotto and been filled with pea shoots...
They are simple to make and there’s only one ingredient, and even if you make a right hash of it they’ll still look elegant and interesting. Of course, you could start not with the basket format but instead make little tuile biscuits: it’s exactly the same process although they wouldn’t serve exactly the same purpose.
They will need to be made in advance, and will stay crisp for a couple of days in an airtight container.
Finely grated parmesan cheese
Heat the oven to 190⁰C.
Using a ramekin as a stencil, draw a circle on a piece of baking paper that is big enough to line a small baking tray.
Grease the underside and outside of the ramekin with a little vegetable oil – you can probably do two at a time but I wouldn’t suggest attempting any more than that.
Turn the baking paper over so the pencil/ink is on the underneath and fill in each circle with a smattering of grated parmesan. Don’t pile it on thick, a single layer will do fine but make sure you have complete coverage.
Pop it in the oven for 6 minutes then check: it should be starting to turn golden and will lift off the paper easily – if the centres are sticking to the baking paper shove it back in for another couple of minutes.
As you take each one out, quickly lift it off the baking paper and drape it over the upturned ramekin. Centre it on the ramekin and use a tea towel to gently mould the edges into place - the parmesan will start to harden as soon as you lift it off the baking paper so don’t hang about.