The happening I sex active heirloom tomatoes is how faulty they are. Let’s fitting say I can interrelate. Few are on the pudgy pull with a too-tight-in-the-jeans muffin top, whatever are are cracked and warped. And for most the decorate is never quite the like so slicing them to see the rainbow of emblazon inside is e’er a fun assail.
Spell close finished the foodstuff keep veggie department the separate day, I spied the heirloom tomatoes. Big, succulent and prompt to swing, a far cry from our sorrowing leaning-towers-of-never-to-bear-fruit at national. We fondled individual of the large heirloom varieties, speculating what variety spectrum power be concealed wrong.
While I love the largess of the standard heirlooms and can nearly taste the bite of fresh mozzarella with basil and olive oil just by looking at them, the little bitties are the guys that get me every time.
Sweet, juicy and perfect for a little bite of their own. I didn’t have to think twice. These babies were coming home with me.
For Heirloom Tomato Salad:
- 2 tablespoons capers
- 1 pound cherry heirloom tomatoes quartered
- 1/3 cup roasted red bell pepper thinly sliced
- 1/4 cup roughly chopped parsley leaves
- 1/2 small lemon juiced and zested
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper
- goat cheese crumbles for garnish
For Frico Cups:
- 2 cups grated parmesan cheese
- zest of 1 small lemon
For Heirloom Tomato Salad:
- Toss tomatoes, roasted red bell pepper slices, capers and parsley leaves in a large bowl with the olive oil, lemon juice and lemon zest. Season with kosher salt and freshly ground pepper.
- Fill the parmesan frico cups with about 1/4 cup of the tomato mixture and garnish with more salt and pepper if desired and goat cheese crumbles. Serve at room temperature.
For the Frico Cups:
- Preheat the oven to 375 degrees F.
- Mix the parmesan cheese and the lemon zest in a small bowl.
- Place a Silpat mat on a rimmed baking sheet. Using at 2 1/2 inch biscuit cutter, drop 1 slightly rounded tablespoon of the cheese mixture on the Silpat, tapping cheese lightly to form a circle. Place 6 total circles on the baking sheet with 2 inches between each row.
- Bake the rounds for 8 minutes or until lightly browned and bubbly. Working quickly and while frico is still hot, transfer the rounds with spatula or knife to a muffin tin and gently press into the tins. If the rounds become too cool and brittle, place back in the hot oven for a minute so the frico becomes pliable again, remove and quickly move to the tins.
- Let the frico cool in the tins for 3-5 minutes and remove. Repeat process with the rest of the parmesan.
- If you have extra frico cups, break into chunks and add to your favorite dinner salad or pasta.
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