Put 1 tablespoon cheese into each of 16 mini muffin wells.
Bake until golden along the outside, about 8 to 10 minutes.
Cool slightly, and then remove.
Do not under cook these. They will not be crunchy and won't be the best for dipping and/or scooping. A little browning/darker orange around the outside is normal.
Get the freshly grated parmesan cheese from the refrigerated section or grate your own cheese for the best results. Don't get the bagged sliced parmesan because it may have an anti-caking agent which will make these not turn out as good.