Parmesan Tuiles with Roasted Red Peppers
- 8 ounces Parmesan cheese, freshly grated on the fine holes of a box grater
- 1 tablespoon flour
- 2 large red bell peppers
- 1 garlic clove, cut in half
- 4 medium tomatoes, cut in large chunks
- 4 tablespoons chiffonade of basil (basil cut in ribbons)
- 4 teaspoon extra virgin olive oil
- Salt and pepper, to taste
Protein: 18 g
Carbohydrate: 16 g
Fiber: 2 g
Total Fat: 21 g
Saturated fat: 12 g
Cholesterol: 49 mg
Calcium: 498% DV
Sodium: 1102 mg
Prepare the frico: Toss the cheese and flour together. Heat a medium-size nonstick skillet over low heat. Sprinkle 2 tablespoons of cheese mixture into the pan to form a 4-inch circle. Cook until the cheese is somewhat melted but not firm, 1 ½ to 2 minutes. Using a spatula, flip the cheese over and cook until firm but pliable. With a spatula, lift cheese out and nestle inside the indentions of an upside-down muffin tin. Let cool. Repeat for the 3 additional tuiles.
Prepare the salad: Pre-heat broiler, cut peppers in half and remove seeds. Place peppers on a sheet pan, skin side up. Place sheet pan under broiler and broil until the skin of the peppers are black, about 5 minutes. Pull from the oven and place in a closed paper or plastic bag to cool. Remove the blackened skin from the peppers and discard. Cut the peppers into ¼-inch strips. Mix the tomatoes and peppers with garlic and let flavors meld for at least an hour. Remove garlic.
To Serve: Place tuiles on plates. Using a slotted spoon, fill each tuile with salad mix. Garnish with basil and drizzle with olive oil. Season with salt and pepper.
Tip - serve these alongside our Monterey Jack Tuiles for variety - double this recipe to make the same amount of each!