I absolutely love anything with tomatoes. Pasta with tomato sauce, bruschetta with tomatoes, a simple garden sandwich with fresh tomatoes, you name it! I especially LOVE heirloom tomatoes. . ah, HEIRLOOM TOMATOES. . one bite and you know why they are so expensive.
One day, we had some friends over and we had ourselves a tapas party! At first I thought I was burning the Parmigiano-Reggiano cheese mixture, which is what it will look like when you take it out of the oven. But once they have completely cooled and hardened, they will look fantastic!
- 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
- 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.
Recently, the family and I went to the Taste event sponsored by the LA Times and Food & Wine Magazine here in LA and one restaurant vendor was serving their Brushetta with guacamole and tomatoes. . so I wanted to try it!