Parmesan Nests with Lemon Artichoke Cream and Roasted Cherry Tomatoes

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking sheet with parchment paper and prepare an upside-down muffin tin or a standard muffin tin to shape the nests.

2. 2

   Place the cherry tomatoes in a bowl with 1 tablespoon olive oil, the salt, and a pinch of black pepper. Toss well and spread them on the baking sheet. Roast for 12 minutes at 200 °C / 400 °F, until juicy and slightly concentrated. Remove and let them cool slightly.

3. 3

   While the tomatoes roast, make 8 equal mounds of grated Parmesan on another parchment-lined baking sheet, leaving space between them. Flatten each mound into a circle about 3 to 3 1/2 inches wide.

4. 4

   Bake the Parmesan at 200 °C / 400 °F for 5 to 6 minutes, until melted and golden at the edges. Let rest for 30 seconds, then carefully drape each hot disc over the underside of the muffin tin or press into muffin cups to form nest shapes. Let cool completely until crisp.

5. 5

   For the cream, place the drained artichoke hearts, cream cheese, Greek yogurt, lemon juice, lemon zest, garlic, the remaining 1/2 tablespoon olive oil, chopped basil, and a little black pepper in a food processor. Blend until thick and smooth. Taste and adjust with more salt if needed.

6. 6

   Transfer the artichoke cream to a piping bag or use a small spoon. Fill each Parmesan nest with a generous amount of cream.

7. 7

   Top each nest with 2 or 3 roasted cherry tomato halves and garnish with small fresh basil leaves.

8. 8

   Serve immediately to keep the contrast between the crisp Parmesan, the lemon artichoke cream, and the roasted tomatoes.