I must fess up – I wrote this last September when the last of my tomatoes were coming in.  It just did not feel like the ‘right’ time for a tomato salad recipe, so I decided to hold it off til now, when a nice tomato salad would sound quite appealing.

Most of the time you see recipes for parmesan crisps, but I was wondering, what about Asiago crisps.  I love a good Asiago. So I grated some Asiago, mixed it with a little flour and baked it.

I kept the salad simple, just tomatoes drizzled with some pumpkin seed oil, balsamic vinegar and salt.

The result…a refreshing salad with a bit of a kick to it…

Asiago Crisps for Tomato Salad

1/4 cup grated Asiago cheese

3/4 tsp flour

2 large heirloom tomatoes, sliced 1/2-inch thick (from the garden)

pumpkin seed oil (or other oil of your choice)

balsamic vinegar

Kosher salt

Directions

Heat the oven to 375F.  Line a baking sheet with parchment paper.

In a small bowl, mix together the cheese and flour.  Place in 2 piles on the parchment paper.

Pat down into a 3-inch circle.

Bake in the center of the oven for about 7 minutes, til lightly browned.  It will continue to cook a bit after you take it out.  Let cook on the pan for a few minutes then transfer to a paper towel.

Lay the tomatoes on a flat plate, slightly overlapping. Drizzle lightly with the oil, vinegar and salt.

Break the crisps into pieces and sprinkle on the tomatoes. Serve and enjoy!

Serves 2 – simply multiply for more servings.