Heirloom Tomato Frico Cups and a Giveaway
Heirloom Tomato Frico Cups and a Giveaway is a gluten free, primal, and ketogenic recipe with 12 servings. This side dish has 174 calories, 12g of protein, and 13g of fat per serving. For $1.86 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 3814 people were glad they tried this recipe. Head to the store and pick up capers, parmesan cheese, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodie Crush. Overall, this recipe earns a good spoonacular score of 58%. Similar recipes include Lemon Crunch Cookies {Heirloom Cookie sheets giveaway}, Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis, and Heirloom Tomato Salad with Tomato Granita.
Servings: 12
Ingredients:
2 tablespoons capers
1 pound cherry heirloom tomatoes, quartered
goat cheese crumbles for garnish
1/2 small lemon, juiced and zested
kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 cups grated parmesan cheese
1/4 cup roughly chopped parsley leaves
1/3 cup roasted red bell pepper, thinly sliced
Equipment:
bowl
oven
baking sheet
muffin tray
spatula
knife
Cooking instruction summary:
Toss tomatoes, roasted red bell pepper slices, capers and parsley leaves in a large bowl with the olive oil, lemon juice and lemon zest. Season with kosher salt and freshly ground pepper. Fill the parmesan frico cups with about 1/4 cup of the tomato mixture and garnish with more salt and pepper if desired and goat cheese crumbles. Serve at room temperature. Preheat the oven to 375 degrees F. Mix the parmesan cheese and the lemon zest in a small bowl. Place a Silpat mat on a rimmed baking sheet. Using at 2 1/2 inch biscuit cutter, drop 1 slightly rounded tablespoon of the cheese mixture on the Silpat, tapping cheese lightly to form a circle. Place 6 total circles on the baking sheet with 2 inches between each row. Bake the rounds for 8 minutes or until lightly browned and bubbly. Working quickly and while frico is still hot, transfer the rounds with spatula or knife to a muffin tin and gently press into the tins. If the rounds become too cool and brittle, place back in the hot oven for a minute so the frico becomes pliable again, remove and quickly move to the tins. Let the frico cool in the tins for 3-5 minutes and remove. Repeat process with the rest of the parmesan. *If you have extra frico cups, break into chunks and add to your favorite dinner salad or pasta.
Step by step:
1. Toss tomatoes, roasted red bell pepper slices, capers and parsley leaves in a large bowl with the olive oil, lemon juice and lemon zest. Season with kosher salt and freshly ground pepper. Fill the parmesan frico cups with about 1/4 cup of the tomato mixture and garnish with more salt and pepper if desired and goat cheese crumbles.
2. Serve at room temperature. Preheat the oven to 375 degrees F.
3. Mix the parmesan cheese and the lemon zest in a small bowl.
4. Place a Silpat mat on a rimmed baking sheet. Using at 2 1/2 inch biscuit cutter, drop 1 slightly rounded tablespoon of the cheese mixture on the Silpat, tapping cheese lightly to form a circle.
5. Place 6 total circles on the baking sheet with 2 inches between each row.
6. Bake the rounds for 8 minutes or until lightly browned and bubbly. Working quickly and while frico is still hot, transfer the rounds with spatula or knife to a muffin tin and gently press into the tins. If the rounds become too cool and brittle, place back in the hot oven for a minute so the frico becomes pliable again, remove and quickly move to the tins.
7. Let the frico cool in the tins for 3-5 minutes and remove. Repeat process with the rest of the parmesan. *If you have extra frico cups, break into chunks and add to your favorite dinner salad or pasta.
Nutrition Information:
covered percent of daily need
