Parmesan Tuiles with Roasted Red Peppers

18 g
16 g
21 g
Total Fat
25 min
Prep Time
25 min
Cook Time



  • 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 teaspoons extra-virgin olive oil
  • Salt and pepper, to taste 

Nutrition Facts

per serving

Calories: 326
Protein: 18 g
Carbohydrate: 16 g
Fiber: 2 g
Total Fat: 21 g
Saturated Fat: 12 g
Cholesterol: 49 mg
Calcium: 498% DV
Sodium: 1,102 mg


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!