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Easy Holiday Hors d’oeuvres: Parmesan Tuilles with Heirloom Tomato Salad

Entertaining this week? Try this simple recipe for these tasty bites from Food and Wine Magazine and impress guests with a colorful presentation and some vibrant flavor. You’d never guess how easy they are to make!

Prep: 45 minutes
Yield: 4 servings

- 6 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 ½ tablespoons unsalted butter, softened
- 1 tablespoon + 2 teaspoons all-purpose flour (plus more for pressing)
- 1 ½ cups finely diced heirloom tomatoes
- 1 tablespoon snipped chives
- 1 teaspoon coarsely chopped tarragon
- 2 teaspoons extra-virgin olive oil
- Freshly ground pepper
- Salt

1. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
2. In a medium bowl, combine the Parmigiano-Reggiano cheese with the butter, flour and generous pinch of pepper. Mash the ingredients until a dough forms.
3. Form the dough into a 4-inch log. Cut the long into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 ½-inch rounds.
4. Bake the tuiles on the lowest rack in the oven for 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper-towel lined plate and blot the excess oil.
5. In a small bowl, toss the tomatoes, chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve immediately.

Making this dish ahead of time? The parmesan tuiles can be stored in an airtight container for up to a week. Recrisp in a warm oven before topping with the tomato salad.

View the original recipe here.

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