Salad in a Parmesan Bowl
Finely grate the Parmesan. Shape 1/4 of the Parmesan into a round about 16 cm (approximately 6 inches) in diameter in a frying pan and melt over medium heat. When the cheese is vigorously bubbling and lightly golden brown, remove the pan from the heat. Let the cheese cool slightly then carefully lift the cheese disc out and drape over an inverted small bowl. Let cheese cool until hardened. Continue with the rest of the cheese until there are 4 cheese bowls.
Rinse the arugula, trim the hard stems and tear into bite size pieces. Blanch the tomatoes, peel, quarter, core and dice finely. Cut the mozzarella into cubes small. Stir the vinegar, oil and basil together. Season with salt and pepper. Fold in the diced tomatoes. Wrap 2 slices of Parma ham around each Grissini bar.
Toast the bread and cut out stars shapes using a cookie cutter.
Rinse the cherry tomatoes, cut in half and fill with mozzarella. Arrange the arugula in the cheese basket, top with tomatoes and sprinkle with the salad dressing. Arrange the cups on a plate and place the bread sticks alongside and serve garnished with the toast-stars.