Butter Lettuce, Nectarine, & Blackberries In Parmesan Crisps - cooking recipe

Ingredients

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

Preparation

Preheat oven to 325\u00b0F 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.).
Mix nectarines and lime juice in bowl. Fill each bowl with lettuce, then berries and nectarines. Drizzle with oil.