The name of this appetizer may sound fancy, but tuiles are honestly the easiest thing to make and would be a perfect addition to your summer entertaining menu and will wow your guests. What is a tuile? It’s nothing more than a thin crisp or wafer of cheese for a savory version, or from a dough which is seen more often in sweet, dessert-style recipes. These are SO good paired with the tomato salad using baby heirloom tomatoes and fresh herbs; the flavor combination is out of this world….salty from the cheese, the bite from the black pepper, and the freshness from the tomatoes and herbs. Totally addictive!! And I really feel that an important key to successful recipes – especially ones with few ingredients – is to source out the best ingredients you can find and afford. There are two ingredients I never ever scrimp on – Parmesan cheese and extra-virgin olive oil – and I’m usually reduced to tears when I find I’m running out of one or both because I do spend a pretty penny on them (and go through them quickly). I only buy Parmigiano Reggiano cheese and for extra-virgin olive oil I use the Colavita brand which is actually very reasonably priced, available in your grocery store, and my hands-down favorite for everyday use. California Olive Ranch is another good brand that won’t break the bank. And, on occasion, I’ll seek out a special extra-virgin olive oil for drizzling. Just not often…… I bought a 1-pound bag of baby heirloom tomatoes from my local The Fresh Market….you can use regular heirloom tomatoes or on-the-vine red tomatoes. My bag contained Plum Lemon, Green Zebra, June Flame, Black Plum, Red Zebra, and Lemon Drop varieties – love the names. Shop your local farmer’s market or farm stand – our growing season kind of fades away here in Florida this time of the year and doesn’t really resume again until October so I’m super jealous of you guys up north and out west. Enjoy what you eat……and eat what you enjoy.
- 1½ cups chopped heirloom tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped chives
- 2 tablespoons chiffonade of basil (roll up leaves and then thinly slice)
- 2 cups freshly grated Parmesan cheese (preferably Parmigiano Reggiano)
- 1 teaspoon coarse ground black pepper
- kosher salt and additional coarse ground black pepper
- Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
- Combine the tomatoes with the chives, basil, and extra-virgin olive oil. Season with salt and pepper, give it a stir, and set it aside so the flavors blend.
- Drop two heaping teaspoons of the cheese and black pepper on the baking sheet and slightly flatten into a round shape for each tuile, setting them about a ½ inch apart.
- Bake for 5 minutes or until crisp and golden in color. Allow them to cool and then remove them with a spatula.
- Top with the heirloom tomato salad and serve.
Makes: 12 (your quantity may vary according to size) @2014 Kitchen Serendipity | Stacey Siegal