I found this recipe in a culinary magazine under a section for "making week nights special." When I first read the magazine I laughed at it. I mean who has time to make something like this on a week night? But then, I thought what if I made this on a weekend instead...so I tried it, and it was difficult to get all the quirks worked out, but well worth the effort.
First use a non-stick small skillet. Sprinkle fresh grated parmesan into a cold skillet. Turn your skillet on med - low to medium.
You don't need a lot of parmesan, just enough to cover the bottom of the skillet.
Let the cheese get good and melty. Don't be in a hurry! If you're worried about it burning, turn the burner off before it's all-the-way done and leave it on the hot burner.
Now here's something I learned with the last batch of parmesan baskets I made! You don't have to get the cheese out of the pan right away! (trust me, your fingers will thank you for this!) Remove the pan from the hot burner and allow the cheese to cool and harden up a bit. Run a knife underneath the edges of the parmesan to loosen it up a bit. Now for the tricky part. You have to get the parmesan out of the pan, and wrapped around a china cup or small bowl or whatever kind of mold you want to use. I use a china cup turned upside down. 
The best thing about these parmesan baskets is that they can be made early in the day, and then set aside til you're ready to serve them. Its versatile, too. You could serve a ceasar salad, a spinach salad (like the one pictured above) or even a fruit salad! So much fun to make!
