Looking for a side dish that pairs with just about… anything? Simple, summery and salty! What more could you want on your summer lunch table anyway?! This fresh and colorful appetizer will be both beautiful, and equally tasty and easy to make. Guaranteed!
Servings: 12-15 appetizer cups
-1 pound cherry heirloom tomatoes quartered
-1/3 cup roasted red bell pepper thinly sliced
-2 tablespoons capers
-1/4 cup roughly chopped parsley leaves
-1/2 small lemon juiced and zested
-2 tablespoons olive oil
-kosher salt and freshly ground black pepper
-goat cheese crumbles for garnish
-2 cups grated Parmesan cheese
-zest of 1 small lemon
Method for Salad:
- 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 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.
Method for Parmesan Cups:
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 cups are 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 cups become pliable again, remove and quickly move to the tins.
Let the cups cool in the tins for 3-5 minutes and remove. Repeat process with the rest of the Parmesan.