Butter Lettuce, Nectarine, & Blackberries In Parmesan Crisps
- 1 1/2 cups coarsely grated parmesan cheese
- 1 tablespoon all-purpose flour
- 2 white nectarines, halved, pitted, thinly sliced (about 1 1/2 cups)
- 2 teaspoons fresh lime juice
- 2 cups butter lettuce leaves, torn into bite-size strips
- 1/2 cup fresh blackberries
- 2 teaspoons extra virgin olive oil
- Preheat oven to 325u0b0F Line baking sheet with parchment paper. Mix cheese and flour in small bowl; divide into 4 mounds on prepared sheet, spacing 3 inches apart. Using fingers, flatten each mound to 4-inch round. Bake until golden and almost crisp but still pliable, about 20 minutes. Invert four 6-ounce custard cups onto work surface. Place each cheese round over 1 cup bottom, pressing gently to form bowl shape. Cool 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.).
- Mix nectarines and lime juice in bowl. Fill each bowl with lettuce, then berries and nectarines. Drizzle with oil.
parmesan cheese, flour, white nectarines, lime juice, butter lettuce leaves, fresh blackberries, extra virgin olive oil
Taken from www.food.com/recipe/butter-lettuce-nectarine-blackberries-in-parmesan-crisps-365434 (may not work)