Parmesan Crisps with Summer Tomato Salad

Fresh local grown tomatoes inspire me.  And they are so flavorful and delicious right now.  The farmers’ market is bursting with gorgeous varieties and the growers are quick to share what makes theirs uniquely different.  Alas, I must try them all.  Parmesan Crisps with Summer Tomatoes make a wonderful appetizer or serve them in place of a salad.

Follow the link for a post on how to make Parmesan Crisps…

You can make the crisps ahead and store them in an air tight container.  Then add them to salads or use as a great low-carb “chip” alternative.  Enjoy!

Parmesan Crisps with Summer Tomatoes

Libby with Lemony Thyme

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Appetizer

Servings 4

Ingredients

  

For Parmesan Crisps…

• 1/2 cup Parmesan cheese grated

For Summer Tomato Salad…

• 1 cup diced assorted tomatoes
• 1 Tbl. fresh herbs lemony thyme, tarragon, chives, your favorite
• 1 tsp. white balsamic vinegar
• 2 tsp. olive oil
• Sea salt & fresh cracked pepper

Instructions

 

For the Parmesan crisps…

• Preheat oven to 400 degrees.
• Line baking sheet with parchment paper.
• Grate 1/2 cup Parmesan cheese, then spoon heaping tablespoons onto lined baking sheet. Press down centers.
• Makes 8-10 crisps about 1/2″ apart. Bake for 3-5 minutes until golden brown. Cool completely.

For Summer Tomato Salad…

• Gently toss all ingredients to combine.

Other recipes you might enjoy:

Fresh Fig & Mascarpone Sweet Potato Pizza {Gluten Free} Fire Roasted Tomatillo Guacamole Cauliflower Fried Rice