The other night I made this fun variation on those Homemade Crunchy Cheese "Crackers" I make.
I normally remove the crackers from the parchment paper they bake on and place on a paper towel to absorb any excess oil (some cheeses are oilier than others) and wait a few minutes till they cool and crisp up to use them as a low carb cracker or chip replacement.
Crunchy Cheese Recipe - Time, Temps, Instructions How to Make
As I was taking them off the tray I commented they reminded me of those French Tuile Cookies they drape over rolling pins to form shapes... light bulb! I placed the just out of the oven, still warm and pliable cheese slices into the cups of a mini muffin pan to cool.
Yes! They cooled to form little edible cheese cups that you could fill with all sorts of things. I filled mine with simple Chicken Salad (cooked chicken, chopped celery, Greek yogurt, green onions, dill, salt & a few twists of black pepper to taste.) A couple made a delicious protein packed snack (or mini meal.)
Other filling ideas: tuna salad, crab salad, shrimp salad, ham salad, refried beans, guacamole, things like salsa, bruschetta, olive tapenade would be great too but drain any liquid and just use the solid goodies and fill last minute or they would soften them as they sat.
They are perfect for parties snacks. I will be making these for my next get together for sure.
More Eggface Healthy Party Foods