Parmesan Antipasti Cups Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			10 tablespoons finely grated parmesan cheese 3 cherry tomatoes, each cut into 8 wedges 2 tablespoons halved pitted Kalamata olives 1 tablespoon sliced green olives 3 peppadew peppers, chopped 3 mozzarella cheese, ciliegine, each cut into 8 wedges 2 tablespoons chopped basil 2 teaspoons extra virgin olive oil
			Preheat the oven to 350 degrees F. Line a baking sheet with a nonstick baking mat or piece of parchment paper. Spoon 1 tablespoon sized rounds on the mat and spread slightly into 5 - 2 inch circles being careful not to overcrowd the pan. Place in the oven and bake for approximately 6 to 7 minutes or until golden brown and bubbly. Allow to sit on the tray for 1 minutes. Using an offset spatula and working quickly, remove each round to the inside of a metal mini muffin tin, pressing it gently in so that is has a flat bottom. Allow to cool completely. Continue with the remaining parmesan Meanwhile toss the tomatoes, olives, peppers, cheese, basil and olive oil in a small bowl. Remove the parmesan cups from the molds to a plate and spoon a small amount of the salad in each cup. Serve immediately.