Tomato Herb Salad on Pecorino Peppercorn Tuiles
This is a fantastic hors d’ouerves to serve at parties, with a simple tomato salad served on a delicious parmesan cheese crisp. Both the crisps and tomato salad can be made in advance, then assembled right before serving.
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 the dough into pieces, and roll into 1″ balls:
Smash each of the balls flat with your hand:
Then bake on a parchment paper lined baking sheet until lightly golden brown:
It’s important that they turn this golden color, so you get that crispness you need to hold up the tomato salad.
Then, top each tuile with a spoonful of the tomato salad:
Tomato Herb Salad on Pecorino Peppercorn Tuiles
- 2 tomatoes diced (1/2 lb)
- 2 tbsp chopped mint
- 2 tbsp chopped parsley
- 2 tbsp minced red onion or shallot
- 1 tbsp olive oil
- 2 tsp lemon juice
- 1/4 tsp salt
- a few grinds of black pepper
- 2 oz grated pecorino cheese, by weight (1 cup packed)
- 2 tbsp flour
- 2 tbsp softened butter
- 1/8 tsp cracked peppercorns
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Start by making the tomato salad, so the flavors can meld while you make the tuiles. Place the diced tomato, mint, parsley, red onion, olive oil, lemon juice, salt, and pepper in a bowl. Mix well, then set aside.
- Combine the pecorino, flour, butter, and peppercorns in a small bowl. Work it together with your fingertips until it becomes a dough. Divide into ten pieces, then roll each piece into a ball. Space the balls evenly apart on the prepared baking sheet and flatten with your hand. Bake for 7-8 minutes until lightly browned.
- Let the tuiles cool for 5 minutes, then serve with a spoonful of tomato salad on top. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
20 Comments on “Tomato Herb Salad on Pecorino Peppercorn Tuiles”
Oh wow, these look perfect to impress in-laws 😉
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
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.
This looks delicious. Your photos are beautiful also.
What an absolutely delightful little bite these are…perfect appetizers!
What a great little appetizer…thanks for sharing
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!
You only tasted one? I probably would need to taste 2. They look gorgeous. Oh, the smell and taste of vine ripened tomatoes.
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/
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 =)
Thanks for sharing this recipe. Now, I have to get to the store to get the ingredients!
I hope you find some stellar tomatoes!
Really quite a simple and scrumptious combination Joanne!
Thanks Jed =) I’m so excited for more summery foods!
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.
Thanks Martyna! Pecorino is nice…cheaper than parmigiano reggiano too! It’s nice to have a break every now and then.
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.
Tuiles can be cookies too. Basically thin little crisp thingies…they are beautiful things =)
Oh boy. These are dangerous. The best kind of dangerous 🙂
Haha, yes, that’s why I make it in small amounts! Though really, it’s pretty healthy I think!