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.