Parmesan baskets filled with tomato and mozzarella salad

Ingredients for 8 servings:

• 175 g Parmesan cheese
• 2 tbsp balsamic vinegar, lighter
• salt and pepper
• Sugar
• 1 tbsp oil
• 250 g cherry tomatoes
• ½ pot of basil
• 300 g mini mozzarella
• 4 slice(s) ham, raw

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Finely grate the Parmesan cheese. Sprinkle 4 circles, each 9 cm in diameter, onto 2 baking sheets lined with baking paper – don’t over-pack them, or the cheese will melt! Bake in a preheated oven at 200°C (conventional heat 175°C, gas mark 3) for 5-8 minutes until golden brown. Remove from the baking sheet with a spatula and place on upturned small cups with a diameter of 4-5 cm. Immediately press down lightly with a kitchen towel and then let cool. Mix the vinegar with salt, pepper, and a little sugar. Whisk in the oil vigorously. Wash and halve the tomatoes. Wash the basil and finely chop it, except for a little for garnishing. Mix everything with the mozzarella. Halve the ham slices lengthwise and thread them onto small wooden skewers. Arrange the salad in the Parmesan baskets with the skewers and garnish with a few basil leaves.