parmesan crisps (or tuiles) with roasted red pepper salad
parmesan crisps (or tuiles) with roasted red pepper salad

Parmesan Tuiles with Roasted Red Peppers

Parmesan Tuiles with Roasted Red Peppers
Parmesan Tuileswith 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 


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!

Prep Time:25 min
Cook Time:25 min

Nutrition Facts

per serving

Protein:9 g
Carbohydrate:11 g
Total Fat:10 g
Saturated fat:4 g
Cholesterol:14 mg
Calcium:28% DV
Sodium:432 mg