8 ounces Parmesan cheese, freshly grated on the fine holes of a box grater

1 tablespoon flour

Salad

2 large red bell peppers

1 garlic clove, cut in half

4 medium tomatoes, cut in large chunks

4 tablespoons chiffonade of basil (basil cut in ribbons)

4 teaspoon extra virgin olive oil

Salt and pepper, to taste

Instructions

Prepare the frico: Toss the cheese and flour together. Heat a medium-size nonstick skillet over low heat. Sprinkle 2 tablespoons of cheese mixture into the pan to form a 4-inch circle. Cook until the cheese is somewhat melted but not firm, 1 1/2 to 2 minutes. Using a spatula, flip the cheese over and cook until firm but pliable. With a spatula, lift cheese out and nestle inside the indentions of an upside-down muffin tin. Let cool. Repeat for the 3 additional tuiles.

Prepare the salad: Pre-heat broiler, cut peppers in half and remove seeds. Place peppers on a sheet pan, skin side up. Place sheet pan under broiler and broil until the skin of the peppers are black, about 5 minutes. Pull from the oven and place in a closed paper or plastic bag to cool. Remove the blackened skin from the peppers and discard. Cut the peppers into 1/4-inch strips. Mix the tomatoes and peppers with garlic and let flavors meld for at least an hour. Remove garlic.

To Serve: Place tuiles on plates. Using a slotted spoon, fill each tuile with salad mix. Garnish with basil and drizzle with olive oil. Season with salt and pepper.

Tip - serve these alongside our Monterey Jack Tuiles for variety - double this recipe to make the same amount of each!

Prep Time: 25 min

Cook Time: 25 min

Servings: 4

Nutrition Facts per serving: Calories 175; Protein 9 g; Carbohydrate 11 g; Total Fat 10 g; Saturated fat 4 g; Cholesterol: 14 mg; Calcium 28% DV; Sodium 432 mg

Brought to you by Dairy MAX