Rania’s Recipes: Parmesan Tuiles With Tomato – Tarragon Salad
Rania Harris stopped by Pittsburgh Today Live on Wednesday to show off another great recipe that will be sure to impress your family and guests!
Parmesan Tuiles with Tomato – Tarragon Salad
- Freshly grated Parmigiano-Reggiano cheese
- 1½ cups chopped mixed heirloom garden tomatoes
- 1 tablespoon snipped chives
- 1 teaspoon coarsely chopped tarragon
- Greek olive oil
- Sea salt and freshly ground black pepper to taste
Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Spread about ¼ cup Parmesan cheese in a thin circle about 5 – 6 inches in diameter on the parchment lined baking sheet. Bake for about 6 – 7 minutes or until the cheese is melted and lightly browned. Remove from oven.
Pick the tuiles up carefully with a rubber spatula and place them over a small bowl so that the tuile takes on the shape of the bowl. Allow the tuile to cool completely and then carefully lift it up and set it on a parchment lined baking sheet. Repeat with remaining tuiles, re-warming them if necessary, to keep them pliable. You now have a “bowl” for your salad!
In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.