Tuesday, September 13, 2011

Tomato Salad with Parmesan Crisps

1 and 1/2 cups finely diced heirloom or local tomatoes
1 Tbsp. snipped chives
1 tsp. coarsely chopped tarragon
2 tsp. olive oil

6 Tbsp. freshly grated parmesan cheese
1 and 1/2 Tbsp. unsalted butter, softened
1 Tbsp plus 2 tsp. all-purpose flour
freshly ground pepper

1. Preheat the oven to 400 and line a large baking sheet with parchment paper. In a medium bowl, combine cheese, butter, flour, and a generous pinch of pepper. Mash the ingredients until a dough forms. Form into a 4 inch log (adding more flour if needed). Cut into 12 slices and arrange on baking sheet. Press the slices into 1 and 1/2 inch rounds.
2. Bake on the lowest rack in the oven for about 8 minutes, rotating the pan halfway through baking, until the crisps are golden brown and sizzling. Let cool completely then transfer to a paper towel-lined plate and blot excess fat.
3. In a small bowl, toss the tomatoes with chives, tarragon, olive oil, salt and pepper. Spoon over parmesan crisps and serve right away.

The parmesan crisps can be stored in an airtight container for up to a week.
Simpler version: skip steps 1 and 2 and use crackers, chips, or bread instead of parmesan crisps.

makes 4 servings

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