Tomato Herb Salad on Pecorino Peppercorn Tuiles

TomatoTuilesFifteenSpatulas
Smack dab in the middle of the produce section yesterday was a big basket of firetruck-red on-the-vine tomatoes.

These tomatoes…they were just asking for attention.

I went to go pick one up and smell it, but I didn’t even need to. You could smell them from 5 feet away, they were so fragrant and fresh (this is why local food is so great sometimes).

I snatched them up and decided I had to treat them right….let them shine in something that doesn’t hide their beauty, like a bruschetta.

But how about we replace the bread with a pecorino peppercorn tuile?

What is a tuile, you ask?

Just a fancy-pants term for a cheese crisp. We could call them cheese crisps, but tuile is way more fun to say. Try it sometime.

The first thing you want to do is grate some pecorino romano (parmesan would work well here, too):

Mix that cheese with some butter, flour, and peppercorns to form a dough:

Divide that dough into four pieces, and roll each piece into a ball:

Smash each of the balls flat with your hand:

Then bake until lightly golden brown:

If you’re wondering why there are only three crisps pictured here instead of four, it’s because I ate one right out of the oven. This may happen to you too. In which case I say you should probably double or triple this recipe.

Top with the tomato salad:

Enjoy! Here’s the recipe:

Tomato Herb Salad on Pecorino Peppercorn Tuiles

Yield: 4 cheese crisps, easily doubles, triples, etc.

Ingredients:

  • 1 oz (6 tbsp) grated pecorino cheese
  • 1 tbsp flour
  • 1 tbsp softened butter
  • 1/8 tsp cracked peppercorns
  • 4 oz tomato, diced
  • 2 tsp chopped mint
  • 2 tsp chopped parsley
  • 2 tsp minced red onion
  • 1 tsp olive oil
  • 1/2 tsp lemon juice or vinegar
  • salt and pepper

Directions:

  1. Preheat the oven to 375 degrees F and line your baking sheet with parchment paper.
  2. Combine the pecorino, flour, butter, and peppercorns. Work it together with your fingertips until it becomes a dough. Divide into four pieces, then roll each piece into a ball. Places the balls on your baking sheet and flatten with your hand. Bake for 7-8 minutes until lightly browned.
  3. Toss the diced tomato, mint, parsley, red onion, olive oil, and lemon. Season to taste with salt and pepper. Serve on top of the tuiles. Enjoy!
http://www.fifteenspatulas.com/tomato-herb-salad-on-pecorino-peppercorn-tuiles/

 

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20 comments… add one

Leave a Comment

  • avatar Noelle April 4, 2012, 12:23 pm

    Oh boy. These are dangerous. The best kind of dangerous :)

    Reply
    • avatar Joanne Ozug April 5, 2012, 5:11 pm

      Haha, yes, that’s why I make it in small amounts! Though really, it’s pretty healthy I think!

      Reply
  • avatar Caroline April 4, 2012, 3:59 pm

    Thanks for the clarification…I didn’t know what a tuile was! But I do know cheese crisp. ;) I’m sure the crisps tasted awesome with the tomato mixture. So vibrant and fresh! Glad you put those tomatoes to use.

    Reply
    • avatar Joanne Ozug April 5, 2012, 5:12 pm

      Tuiles can be cookies too. Basically thin little crisp thingies…they are beautiful things =)

      Reply
  • avatar Martyna@WholesomeCook April 4, 2012, 7:01 pm

    Joanne, they look delightful – love pecorino, it’s my favourite smelly hard cheese, and I’m a self-professed tomato addict. Perfect! I’ll keep in mind for when we have gluten-free friends over for dinner.

    Reply
    • avatar Joanne Ozug April 5, 2012, 5:12 pm

      Thanks Martyna! Pecorino is nice…cheaper than parmigiano reggiano too! It’s nice to have a break every now and then.

      Reply
  • avatar sportsgluton April 4, 2012, 10:56 pm

    Really quite a simple and scrumptious combination Joanne!

    Reply
    • avatar Joanne Ozug April 5, 2012, 5:13 pm

      Thanks Jed =) I’m so excited for more summery foods!

      Reply
  • avatar Robert Richards Recipes April 5, 2012, 1:45 pm

    Thanks for sharing this recipe. Now, I have to get to the store to get the ingredients!

    Reply
    • avatar Joanne Ozug April 5, 2012, 5:07 pm

      I hope you find some stellar tomatoes!

      Reply
  • avatar Mi Vida en un Dulce April 5, 2012, 4:12 pm

    Joanne, you know you have to wait until the last picture to start eating, that’s what you are teaching to your husband, right?
    You know what, I like your blog so much, I try to read all your post without using the translator tool, and it’s not hard to understand, English is not my native language but I lerned it at school and I use it at work. I enjoy reading you, learning with your recipes and experiencie, that is why I’m giving you and award, to say thank for everything you did for us, your readers: http://mividaenundulce.wordpress.com/2012/04/05/tengo-un-versatile-blogger-award/

    Reply
    • avatar Joanne Ozug April 5, 2012, 5:07 pm

      HAHAHAHA! This cracks me up. Yes, how hypocritical am I? I get to do whatever I want with the food LOL. Thanks for the award! I’m going to check it out now =)

      Reply
  • avatar Norma Chang April 5, 2012, 7:34 pm

    You only tasted one? I probably would need to taste 2. They look gorgeous. Oh, the smell and taste of vine ripened tomatoes.

    Reply
  • avatar mjskit April 5, 2012, 11:02 pm

    I’ve always wanted to try cheese crisp! Yours look great and I love the tomato topping. What a great little bite of goodness! Thanks for the inspiration!

    Reply
  • avatar The Food Hunter April 6, 2012, 4:53 pm

    What a great little appetizer…thanks for sharing

    Reply
  • avatar Magic of Spice April 14, 2012, 11:26 pm

    What an absolutely delightful little bite these are…perfect appetizers!

    Reply
  • avatar delia April 16, 2012, 11:03 pm

    This looks delicious. Your photos are beautiful also.

    delia
    http://www.lovelaughlipglosses.com/

    Reply
  • avatar penny olsen November 20, 2012, 8:25 pm

    I am in the process of making these. Mine are huge and not sticking together. What did I do wrong? Cheese grated too big? Help! these are suppose to be my appetizer for Thanksgiving as in day after tomorrow……thank goodness I thought to try them out ahead of time. Thanks

    Reply
    • avatar Joanne Ozug November 21, 2012, 8:39 am

      Hi Penny, are you freshly grating the cheese or using pre-grated cheese? Either way it sounds like there isn’t enough moisture in the cheese and therefore the dough. Try adding more butter (start with another tbsp) or you could add a very small amount of buttermilk (Start with 1 tbsp) to bind the dough together. As long as there is enough moisture that you can roll it in a ball like the picture above, then it should work. Let me know if you have more problems.

      Reply
  • avatar Becca February 17, 2013, 7:54 am

    Oh wow, these look perfect to impress in-laws ;)

    Reply

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