Parmesan Tuiles with Heirloom Tomato Salad

Parmesan Tuiles with Heirloom Tomato Salad Recipe
Photo: Con Poulos
Chopped red, green and orange tomatoes are tossed with olive oil and herbs, then served on Parmesan tuiles. The result: a supremely colorful, incredibly easy hors d'oeuvre.

Yield:

4
Total time: 45 Minutes

Recipe from

Food & Wine

Recipe Time

Total: 45 Minutes

Ingredients

6 tablespoons freshly grated Parmigiano-Reggiano cheese
1 1/2 tablespoons unsalted butter, softened
1 tablespoon plus 2 teaspoons all-purpose flour, plus more for pressing
Freshly ground pepper
1 1/2 cups finely diced heirloom tomatoes
1 tablespoon snipped chives
1 teaspoon coarsely chopped tarragon
2 teaspoons extra-virgin olive oil
Salt

Preparation

Preheat the oven to 400° and line a large baking sheet with parchment paper. In a medium bowl, combine the Parmigiano-Reggiano cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2-inch rounds.

Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel–lined plate and blot the excess fat.

In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.

Note:

Grace Parisi,

Food & Wine

September 2011
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