Tomato Herb Salad on Pecorino Peppercorn Tuiles

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 (1 cup packed)
  • 2 tbsp flour
  • 2 tbsp softened butter
  • 1/8 tsp cracked peppercorns


  1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Let the tuiles cool for 5 minutes, then serve with a spoonful of tomato salad on top. Enjoy!
All images and text ยฉ.