Heirloom tomatoes are just starting their season this summer, and I am anticipating some amazing sweet flavorful fruit. Heirloom tomatoes come in all kinds of colors, sizes and shapes, but what matters most is that they are ripe enough to eat. I especially look forward to this time of year because of the wonderful things I can added tomatoes to like; salads, sandwiches, chilled soups, and yes, Parmesan Crisps with Heirloom Tomato Confit.
I do grow my own tomatoes during the summer and sometimes cherry tomatoes through the fall, and spring months. Most years, depending upon the weather, my tomato crop is pretty lush, with all kinds of flavorful tangy sweet fruit. However, some months I end up with more than I can eat, so I don’t let them go to waist – I preserve them. Check out my Preserving category of my blog.
These Parmesan Crisps are way better than plain crackers and make you feel as if you are enjoying a mini cheese course with your tomatoes. Also, the simplicity of the dough is magnificent – roll it up ahead of time then, slice and bake when ready to eat.
Ingredients
1/2 cup finely grated Parmesan cheese
1 1/2 tablespoon butter, room temperature
1 1/2 tablespoon all purpose flour
pinch of black pepper
1 large Heirloom tomato, any variety
1 tablespoon fresh chives
1 scallion, white part only
1 tablespoon olive oil
pinch of salt
(Serves 4)
To Prepare:
1. Preheat oven to 375 degrees. In a small bowl, combine parmesan cheese, butter, flour and black pepper. Stir to combine and dollop in a piece of plastic wrap and roll up into a log. Refrigerate dough while you prepare tomato confit.
2. Dice Heirloom tomato and place it in a small bowl. Mince chives and slice scallion, add it to tomato. Drizzle in olive oil and a pinch of salt, stir to combine.
3. Remove dough from refrigerator and cut into 1/4 inch thick slices. Place rounds on a parchment lined baking sheet. Bake for 7-8 minutes, or until edges are golden brown. Remove crisps from oven and let cool on baking sheet for 10 minutes. Using a spatula, place crisps on a serving board or platter and dollop a spoonful of tomato confit on top of each crisp. Enjoy!
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