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)
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.
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.
Serves 2 – simply multiply for more servings.