Birds Nest Bruschetta - er, tapas

I called this Bird's Nest Bruschetta but when I actually looked up the meaning of bruschetta, it really can't be called that. Bruschetta (Italian pronunciation: [brusˈketta] ) is an appetizer with origins from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper.

Mine is using a melted cheese nest instead of bread so maybe the Spanish Tapas would be better?

A few years ago I discovered something pretty cool about hard cheeses such as Parmesan and Romano. If you heat them in a non-stick pan, they melt but will hold their shape allowing you to flip them like a pancake. I found these great little non stick tins in Williams Sonoma..their actual purpose, I have no idea but I thought they would be great molds for my cheese experiment. If you don't want to go out and buy special tins, you could use the back of a spoon for the cheese mold too.



Heating the cheese and inserting it into the mold until the cheese cools allows the cups shape to hold and because the cheese is shredded and not grated, they come out looking a little like bird's nests. Be sure you are shredding and not grating. I guess you could grate, but you won't have the long pieces that look like a nest.

I top them with a tomato salsa mixture but you could use your imagination and fill with anything that isn't too heavy.


Bird's Nest Tapas

Topping

Diced Tomatos (small bites are better)
large handful of Flat Leaf or Italian Parsley
1c red onion, diced small
2 springs fresh Thyme - striped leave from stem by pulling backward
1 tbsp extra virgin olive oil
1 tbsp Parmasan/Romano SHREDDED cheese per nest - I usually shred about 2 cups
salt and pepper to taste

Combine the topping in a bowl and set aside to marry flavors

Nests
Shredded hard cheese such as Parmasan Reggiano or Romano

Heat non stick pan over medium high heat. Because of the natural oil in the cheese, you don't need to oil or spray the pan but make sure your skillet isn't too worn or it could stick in the scratches.
Take approx 1 tbsp of grated cheese and place in the pan and spread to about the diameter of a silver dollar. Add more cheese to cover the center of the circle if too many gaps. Repeat as many times as your pan will hold without touching. I usually can do 6 or so.
Once cheese starts to melt, use tongs to lift the edge and check. When they become a light golden color, grab the edge and in one quick movement, flip the cheese circle and repeat with others.
Once the cheese has completed a light brown color, lift the edge and place in cups or over the back of a teaspoon and mold. Careful not to break because once the cheese cools, it becomes brittle. Repeat for as many cups as you desire.

Place cups on a plate and top with tomato salsa and serve.