Crispy Parmesan Rolls stuffed with Prosciutto and Basil, drizzled with a Balsamic Glaze are the perfect Parmesan Cheese appetizer. They are luscious to eat and look beautiful to serve. The key to making Crispy Parmesan Rolls is to use 100% Parmigiano-Reggiano cheese, freshly grated. If you have it, use a handheld cheese grater for grating large amounts, or a microplane tool with wider grates (similar to the size used for lemon zesting.) Do not use parmesan cheese in the can!
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
2cupsParmigiano-Reggiano cheesefreshly grated
8fresh bail leaves
Store-bough bottle of Balsamic Glaze for garnish
Cheese graterhand-held, microplane or box grater
Non-stick Silicone mat
Turkey basteror another cone shaped tool
Preheat oven to 400 degrees F.
Place non-stick silicone mat on baking sheet.
Place 4 mounds (1/4 cup of cheese each) of grated Parmesan cheese on the mat, leaving lots of room between each mound to spread during cooking.
Bake for 10 minutes or until the edges are brown and the top is lightly golden.
Remove from oven, and quickly roll each crisp into a cone shape using a turkey baster (or another cone-shaped tool) and a spatula. The crisps will harden quickly so work fast. Set the roll aside to cool.
Repeat the Bake and Roll with the remaining 4 mounds.
When ready to serve, roll up a slice of prosciutto with a fresh basil leaf inside and place inside the rolled parmesan crisp. Drizzle with Balsamic glaze.