Parmesan Tuiles with Roasted Red Peppers

For the tuiles:

1. Toss the cheese and flour together.
2. 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.
3. 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.
4. Let cool. Repeat for the 3 additional tuiles.

For the salad:

1. Pre-heat broiler.
2. 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.
3. 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.
4. 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.

Tips + Tricks:

• Serve these alongside our Monterey Jack Tuiles for variety – double this recipe to make the same amount of each!