Hold on to empty egg cartons after decorating Easter eggs. The cartons will come in handy for shaping the Parmesan baskets in this recipe.

Yield: 40 Canapés

Ingredients:

• 1 1/2 cups freshly grated Parmesan chees
• 6 ounces fresh goat cheese, softened
• 1/4 cup milk
• 1 large shallot, finely chopped
• 2 Tablespoons finely chopped mixed fresh herbs, such as chives, flat-leaf parsley, and tarragon
• 1 Tablespoon extra-virgin olive oil
• 1 teaspoon sherry vinegar
• Salt and freshly ground white pepper
  
  Garnish
• Assorted toasted chopped nuts or fresh herbs

Method:

Place rack in center of oven and preheat to 350ºF. Have empty egg cartons on hand. Place a 1 1/2 to 2 inch-diameter cake ring or biscuit cutter on a nonstick baking sheet and fill with a thin, even layer (no more than 1/8 inch) of Parmesan cheese. Carefully lift up the ring without disturbing cheese. Repeat to make 11 more cheese rounds, spacing them 1 inch apart. Bake for 4 to 5 minutes, until bubbly and lightly golden brown. Using a small offset spatula, quickly and carefully lift up the hot Parmesan rounds, one at a time, and fit each into one of the egg carton divots. (It is easiest to shape the baskets when hot.) Repeat with the remaining cheese. (Once cooled, the Parmesan baskets can be kept overnight in an airtight container in a cool, dry place. If it is humid, the Parmesan baskets are best served the same day.)

Mix together the goat cheese, milk, shallot, herbs, olive oil, and sherry vinegar in a medium bowl, and season with salt and pepper to taste. Fill a piping bag with goat cheese mixture and pipe into baskets or fill the baskets using two small spoons. Garnish each basket with a nut or fresh herbs.

Wine Pairing:
A dry wine from the Rueda region of Spain—from the Basa winery, for example-would make a great complement to the crunchy yet creamy Parmesan baskets.