Made some little Asiago cheese baskets for hors d’oeuvres. The possibilities these tasty morsels could be filled with are limited only by one’s imagination.
To make the mini cheese baskets I placed enough shredded Asiago cheese to cover a 3 inch (8cm) diameter area of a hot nonstick pan. When the edges began to darken and the lacy layer of cheese would slide easily in the pan I lifted it out of the pan and draped it over an inverted shot glass to form the basket. I carefully formed the hot cheese with my fingers for some of them and for others I pressed an inverted mini stainless steel ramekin over the top to shape the sides.
For the filling I used onion, garlic, celery, mushrooms and walnuts all chopped very small. To that I added pumpkin seed meal and a little salt. I put all this in a hot nonstick pan with a few drops of oil and sautéd it for a few minutes while stirring constantly.
I transferred it to a bowl and added sesame tahini, chopped fresh parsley and a splash of caper berry juice.
This filling was quite mild and the dominant flavor for these hors d’oeuvres was the Asiago cheese basket itself. A little thyme, rosemary or similar herbs would have done no harm, but these were tasty just the way they were.