parmesan tuiles with grape tomatoes
- 6 tablespoons freshly grated reggiano-parmigiano cheese
- 1 tablespoon unsalted butter softened
- 1 tablespoon plus 2 teaspoons all-purpose flour
- freshly ground pepper
- 1 pint diced grape tomatoes
- micro greens or finely sliced basil, arugula and baby spinach
- 1 garlic clove
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon maldon sea salt flakes
preheat oven to 375°
in a bowl, marinade tomatoes with garlic clove and olive oil.
line a baking sheet with parchment paper or with a rubber baking pad.
in a bowl, combine parmigiano-reggiano cheese with the softened butter, flour and pepper.
mash mix until a dough forms.
form the dough into a 4 inch log.
cut log into 12 equal slices and arrange slices on baking sheet.
using your fingers, careful not to press too thin, press the slices into 1 1/2-inch rounds.
bake on lower oven rack for about 8 minutes.
remove from oven and place tuiles on a paper towel lined plate to absorb excess fat.
remove garlic from marinated tomatoes.
spoon marinated tomatoes, but not juices of marinade, on parmesan tuiles.
sprinkle maldon salt flakes on tomatoes and top with micro greens or finely sliced basil, arugula and baby spinach.
i was having friends over for dinner recently and wanted to serve an appetizer that was not the usual bruschetta or crostini. a recipe that i had made last year, from a Food & Wine issue, came to mind. parmesan tuiles. i found this recipe quite simple and just delicious. these parmesan tuiles are just a great base that can be served with a variety of toppings. i experimented with different toppings, and found that grape tomatoes with a grazing of micro greens would be the best choice for my menu. experiment with flavours. let your imagination make a combination that suits your palate. experimentation is for thebestdressup now!