“APPETIZERS ARE THE LITTLE THINGS YOU KEEP EATING UNTIL YOU LOSE YOUR APPETITE.” Joe Moore.
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.
Yields: about 10-12 tuiles
Level of Difficulty: easy
- 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.
Light and easy and I hope you enjoy!
Tomato Salad slightly adapted from Food and Wine.