Butter Lettuce, Nectarine, & Blackberries in Parmesan Crisps

• coarsely grated parmesan cheese1 1⁄2 cups
• all-purpose flour↗1 tablespoon
• white nectarines, halved, pitted, thinly sliced (about 1 1/2 cups)↗2 cups
• fresh lime juice↗2 teaspoons
• butter lettuce leaves, torn into bite-size strips↗2 cups
• fresh blackberries↗1⁄2 cup
• extra virgin olive oil↗2 teaspoons

Step-by-step instructions

1. 1

   Preheat oven to 325°F Line baking sheet with parchment paper. Mix cheese and flour in small bowl; divide into 4 mounds on prepared sheet, spacing 3 inches apart. Using fingers, flatten each mound to 4-inch round. Bake until golden and almost crisp but still pliable, about 20 minutes. Invert four 6-ounce custard cups onto work surface. Place each cheese round over 1 cup bottom, pressing gently to form bowl shape. Cool 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.).

2. 2

   Mix nectarines and lime juice in bowl. Fill each bowl with lettuce, then berries and nectarines. Drizzle with oil.