Parmesan Crisps with Roasted Tomato Relish
Shredded parmesan cheese is melted and cut into quarters, and served topped with a mixture of roasted cherry tomatoes, shallots and chives.
Ingredients
- 1 cup shredded parmesan cheese
- 2 cups cherry tomatoes, rinsed
- 2 cloves garlic, finely minced
- 1 Tbsp finely minced shallots
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup olive oil
- 4 Tbsp chives, roughly chopped
- 4 Tbsp parsley, roughly chopped
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Method
Preheat oven to 425 degrees. Place a small sheet tray (or baking tray with shallow sides) inside oven to preheat. Heat a small nonstick frying pan over moderately-high heat. Springle the pan with about 1/4 cup of cheese. Once all the cheese is completely melted and begins to turn golden-brown, slide it out onto a paper towel. You will need a pair of tongs to pull the cheese gently from the pan. Repeat this three more times with remaining cheese. Set cheese crisps aside. In a medium bowl combine tomatoes, garlic, shallots, salt, and pepper, and toss. Let marinate about 30 minutes. Pull hot sheet tray out of oven and pour tomatoes onto it, being careful because the tray will be very hot. Place tray back in oven and roast tomatoes about 15 to 20 minutes or until tomatoes begin to turn a goldish color. Place tomatoes on a cool sheet tray and refigerate until completely cooled, about 1 hour. While tomatoes are cooling, cut crisps into quarters. Once tomatoes are cooled, sprinkle with the herbs and toss to combine. Spoon some of the tomato relish onto each crisp. Serve immediately.
Notes:
Number of Servings: 4-6
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