Friday, December 28, 2012

At Home: Parmesan Tuiles with Heirloom Tomato Salad

Chopped red, green and orange tomatoes are tossed with olive oil and herbs, then served on homemade cheese crackers called Parmesan tuiles. The result: a supremely colorful, incredibly easy hors d'oeuvre. I recently made these at a Christmas Eve party and they were devoured quickly!  Try these Parmesan Tuiles with Heirloom Tomato Salad as seen on What Micky Eats...At Home.




Parmesan Tuiles with Heirloom Tomato Salad (Adapted from Food & Wine)
  • 6 Tbsp freshly grated Parmigiano-Reggiano cheese
  • 1½ Tbsp unsalted butter, softened
  • 1 Tbsp plus 2 teasp all-purpose flour, plus more for pressing
  • freshly ground pepper
  • 1½ cups finely diced heirloom tomatoes
  • 1 Tbsp snipped chives
  • 1 teasp coarsely chopped tarragon
  • 2 teasp extra-virgin olive oil
  • salt

- Preheat the oven to 400 degrees 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 1½-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.



The parmesan tuiles can be stored in an airtight container for up to 1 week. Recrisp in a warm oven before topping with the tomato salad.  The pungent cheese in the crackers marries well with the fresh tomatoes.  This is a pretty, vegetarian appetizer to serve at parties!

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