Parmesan Frico Cups with Tomato Salad

Use these to dip into guacamole or onion dip, or just make them for a crunchy keto snack.

• 11⁄2 c shredded parmesan cheese

• 1⁄4 t cayenne (optional)

• 1 pint cherry tomatoes, halved

• 1⁄4 c diced cucumber

• 1 T minced red onion

• 1 T balsamic vinegar

• 3 T extra virgin olive oil

• Kosher salt and pepper

• 2 T chopped basil leaves (or parsley)

Preheat oven to 375 degrees. Line a sheet pan with Silpat (or parchment). Have a muffin pan readily available.

In a medium bowl, toss together the tomatoes, cucumber, onion, vinegar, and olive oil. Season with salt and pepper to taste. Set aside.

If using cayenne, add it to a small bowl with the shredded cheese and toss to combine. Place mounds of cheese, 3 tablespoons each, on the prepared sheet pan, about 2 inches apart. Use your fingers to spread out the cheese mounds into 4-inch diameter circles. Bake for 6-7 minutes, until bubbly and edges have browned slightly.

Remove sheet pan from the oven and let it sit, cooling for 2 minutes. Use a metal spatula to quickly transfer each cheese round to the muffin tin, then gently press down the center to create a bowl (I actually use a small lime or lemon, or plum to create the concave center). Let bowls cool completely before filling with the tomato salad.