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Fresh local grown tomatoes inspire me.  And they are so flavorful and delicious right now.  The farmers’ market is bursting with gorgeous varieties and the growers are quick to share what makes theirs uniquely different.  Alas, I must try them all.  Parmesan Crisps with Summer Tomatoes make a wonderful appetizer or serve them in place of a salad.

Follow the link for a post on how to make Parmesan Crisps

You can make the crisps ahead and store them in an air tight container.  Then add them to salads or use as a great low-carb “chip” alternative.  Enjoy!

Parmesan Crisps with Summer Tomatoes
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 4
For Parmesan Crisps...
  • ½ cup Parmesan cheese, grated
For Summer Tomato Salad...
  • 1 cup diced assorted tomatoes
  • 1 Tbl. fresh herbs (lemony thyme, tarragon, chives, your favorite)
  • 1 tsp. white balsamic vinegar
  • 2 tsp. olive oil
  • Sea salt & fresh cracked pepper
For the Parmesan crisps...
  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper.
  3. Grate ½ cup Parmesan cheese, then spoon heaping tablespoons onto lined baking sheet. Press down centers.
  4. Makes 8-10 crisps about ½" apart. Bake for 3-5 minutes until golden brown. Cool completely.
For Summer Tomato Salad...
  1. Gently toss all ingredients to combine.



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