Parmesan Bowl

1. 
   1 cup shredded parmesan cheese
   
   2 tbsp finely chopped walnuts
   

1. Heat a small non stick skillet over med-high heat
2. Sprinkle 3tbls cheese and and 1tsp walnut in pan
3. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly
4. Remove from heat and let cool for 30 seconds
5. Using a spatula carefully lay cheese mixture of 2in diameter glass bottom.
6. Cool completly
   

Make them ahead- Store between layers of waxed paper in an airtight container at room temp for up to a week.

Minis- Try baking smaller rounds of the cheese mixture on parchment paper in the oven at 350' for 8-10 minutes. Shape over smaller glasses to fill for appetizers or leave flat and use as garnish for soup or potatoes.