Parmesan Tuiles with Heirloom Tomatoes

“APPETIZERS ARE THE LITTLE THINGS YOU KEEP EATING UNTIL YOU LOSE YOUR APPETITE.”  Joe Moore.

Parmesan Tuilles with Heirloom Tomatoes | From My Sweet Heart

Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by KitchenAid.  Also visit Recipe for Change to learn more about how to support tomato farmers.

Well, temperatures here in the nation’s capital have been oppressive; reaching 102° today!!!  And I am feeling it!  I don’t know about you, but when it’s this hot; by the end of the day I feel so fatigued, the only thing I want for dinner is a bowl of cereal with ice cold milk!  And when I do eat a ‘meal’, it’s more like an appetizer.  So today, these parmesan tuiles were more than enough!  Light and crunchy, cheesy and salty; and perfectly topped with sweet, chilled tomatoes.

These are quick and easy to throw together and take great advantage of my beautiful, summer tomatoes!  I tried 2 different recipes for the tuiles.  And there was a clear winner for me . . . . .

The original recipe called for mixing butter and flour with the cheese. I thought this method would lend itself to a more ‘cracker-like’ quality to the tuiles.   But I found these to flatten and spread too much; making them very thin and extremely fragile.  So I stuck with my quick, tried and true method of simply baking the cheese.

Parmesan Tuilles with Heirloom Tomatoes | From My Sweet Heart

 

Yields:  about 10-12 tuiles

Level of Difficulty:  easy


PARMESAN TUILES:

  • 4 oz. Parmigiano-Regianno cheese, grated
  • Freshly cracked black pepper

Preheat your oven to 350°F.  Line a baking sheet with parchment paper.  Place Tablespoons of cheese in mounds on the baking sheet about 4 inches apart.  Press down the centers of the mounds a bit and season with pepper to your liking.  Bake for about 10 minutes until lightly golden.  Let cool for a minute on the pan before removing.

HEIRLOOM TOMATO TOPPING:

  • 1 1/2 cups of diced heirloom tomatoes
  • 1 Tablespoon of snipped chives
  • 1 teaspoon of coarsely chopped tarragon
  • 2 teaspoons of olive oil
  • freshly cracked black pepper to taste
  • coarse sea salt to taste

In a small bowl, toss together the tomatoes, olive oil, chives, tarragon, and pepper.  Spoon the mixture on top of the tuiles and sprinkle with sea salt.

 

Parmesan Tuilles with Heirloom Tomatoes | From My Sweet Heart


Light and easy and I hope you enjoy!

:-)

 

Tomato Salad slightly adapted  from Food and Wine.

Comments

    • Anne says

      Thanks! And looking forward to your next FFwD post. Hope you will enjoy it more than the last one! : )

    • Anne says

      Thanks Uru! I guess we were both needing a little savory this week! Your tomato bruschetta looks scrumptious! : )

  1. says

    These are getting pinned so I remember to make them! I might have to figure out a way to make the cheese crackers on the stove top since it’s too hot to use the oven and we have no air conditioning. Love the use of the tarragon instead of the usual basil, but then I do know that you love tarragon as much as I do! Love this!

    • Anne says

      Thanks MJ! And I understand you could simply melt the cheese the same way on the stove. Though I’ve yet to try it that way. Let me know if you do and how it works out! And yes..I’m with you on the tarragon. LOVE that herb. And I loved your catfish and carrot salad guest post! : )

    • Anne says

      Thanks Ali…..and a perfect summer bite…..your stuffed caprese bites! (And I’ll have a puppy chow brownie for dessert!) : )

  2. says

    those are such cute little beauties and i am sure they would be a hit at any party. i need to remember to make these for appetizers next time i have people over to my place :)

    • Anne says

      Thanks! And I loved your post on cake pops….they looked pretty and perfect and you gave some great instructions! : )

    • Anne says

      Thanks Chris…this and a bit of your Israeli Couscous and Heirloom Tomato Salad….and I am a happy girl! : )

    • Anne says

      Thanks Kris! And your Mexican Beef looks perfect with that cilantro rice. Brilliant idea to use a crockpot in this crazy heat my friend! : )

    • Anne says

      Awww thanks Anna! And your cranberry flaxseed muffins look beautiful. A much better way to get my flaxseed than the capsules I take every morning! : )

  3. says

    Hi Anne, Thanks for visiting my blog, which brought me here…so glad to have found you, your blog is full of wonderful bakes! I am going to have fun scrolling through!

  4. says

    I saw your post on MJ’s Facebook page and just had to visit! Your parmesan tuiles look gorgeous! I adore heirloom tomatoes. I wish we could share a few degrees of your heat wave – maybe you could give us ten degrees or so 😉 It’s only about 65F in England at the moment.

  5. says

    I had subscribed to your posts long time ago but stopped getting them. Leaving this message here so I can hit the button below to receive posts. Hopefully I didn’t overlook the subscribe button somewhere else. If I did, blame it on the heat!!!

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