Cherry Tomato Salad
Cameo Cherry Tomato Salad with Parmesan Tuiles
Cameo Cherry Tomato Salad
1 ½ cups Cameo™ Cherry Tomatoes, quartered
1 Tablespoon fresh chives, finely chopped
1 Tablespoon resh Italian parsley, finely chopped
2 teaspoons extra virgin olive oil
2 Tablespoons kalamata olives, pitted and finely chopped
1/3 cup Parmesan cheese, finely grated
1 ½ Tablespoons unsalted butter, softened
2 Tablespoons all-purpose flour, plus more for pressing
¼ teaspoon ground pepper
Preheat oven to 400° and line a large baking sheet with parchment paper. In a medium bowl, combine Parmesan with butter, flour and a generous pinch of pepper. Mash ingredients together until a dough forms.
Form dough into a 4-inch log and cut into 12 equal slices. Arrange slices on baking sheet then, using your fingers, press the slices into 1 1/2-inch rounds.
Bake on the lowest rack in oven for about 7 minutes, rotating the pan halfway through baking, until tuiles are golden brown and sizzling. Cool completely then, transfer to a paper towel–lined plate and blot excess fat.
In a small bowl, toss Cameo™ Pink Cherry Tomatoes with chives, parsley, olives and olive oil, season with salt and pepper.
Spoon salad over the tuiles and serve right away. Enjoy.