Grana Padano Cheese Baskets

Here is a lovely way to serve fresh-from-the-garden veggies.

Serves 4


  • Basil Oil
  • 2 cup packed basil leaves
  • 2/3 cup Filippo Berio olive oil
  • For the Vegetable Baskets
  • 2 cups grated grana padano cheese
  • 2 tablespoons basil infused olive oil
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1 small onion, diced
  • 1/2 cup quartered cherry tomatoes
  • Salt and pepper to taste
  • Ingredients


  1. For the Basil Oil
  2. Use an immersion blender to blend the oil ingredients until smooth and thick.  Set aside.
  3. ​For the Vegetable Baskets
  4. Use a half a cup of cheese and spread it into an 8-inch diameter in a 12-inch non-stick sauté pan.  Cook over medium heat undisturbed until it begins to bubble and brown.  Use a spatula to lift it out of the pan and immediately place it over an upside down small bowl or custard cup.  Allow to cool.  Remove and set aside while you continue making 3 more.
  5. Use the same pan to heat the basil-infused olive oil over medium heat and cook the zucchini, yellow squash and onion until the vegetables begin to soften.  Add the tomatoes, salt and pepper and continue cooking for a minute or two.
  6. Divide and fill each of the cheese baskets with the vegetables.  Drizzle with additional oil.

This recipe was featured on Season 22 - Episode 2225.

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