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:
- 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
- Preheat the oven to 375 degrees F and line your baking sheet with parchment paper.
- 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.
- 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!