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.


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


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.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.


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!IMG_7828.JPG

Serves 2 – simply multiply for more servings.



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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