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.

Grace Parisi
Recipe by Food & Wine September 2011

Gallery

Credit: Con Poulos

Recipe Summary

total:
45 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement
Advertisement