Cut a thick piece of Auricchio Parmigiano Reggiano and grate it into a medium size bowl.

Prepare a baking tray by lining it with baking paper and pre-heat the oven to 160 degrees.

Sprinkle a small amount of grated cheese onto the baking paper, forming the shape of a disc, and be careful there are no gaps.

Repeat step 3 until there is no cheese left!

Place the tray into the oven at 160 degrees C and cook the discs for approx. 5 minutes.

Place the mini liquor glasses upside down so the spout is facing down.

Remove the tray from the oven and slide each disc off the baking paper, quickly placing it on top of the glass and pressing down gently. This process will help the ends of the basket to become curly and hold the ingredients inside.

Once these have cooled down, gently remove the discs and place them all upright so the opening is at the top.

Add a small portion of dried figs and fennel to the cheese basket, then just before serving, add a drizzle of honey and another of balsamic glaze.