Asiago Crisps for Tomato Salad


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.

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

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

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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.

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Pat down into a 3-inch circle.IMG_7823.JPG

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.

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

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Break the crisps into pieces and sprinkle on the tomatoes. Serve and enjoy!IMG_7828.JPG

Serves 2 – simply multiply for more servings.

 

Categories: Kosher, Recipe, Tomatoes, Vegetarian | Tags: , | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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