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Grilled Tomato Slices with Parmesan crisps and Citrus Vinaigrette Recipe
Grilled Tomato Slices with Parmesan crisps and Citrus Vinaigrette
Thierry Daraize, Québec
Flavors of Quebec
Total time: 15 to 30 minutes

Preparation time: 15 minutes
Oven temperature: 180° C (350° F)
Cooking time: A few minutes

Difficulty: Easy
For 4 servings

- 225 ml (1 cup) freshly grated Parmesan
- 4 slices of fresh chevre (goat cheese) or triple cream, about 1 cm thick (optional)

- Juice of half a lemon
- Juice of half an orange or blood orange
- 90 ml (6 tbsp.) grapeseed or olive oil
- 30 ml (2 tbsp.) red wine or sherry vinegar
- Salt and pepper to taste

Prepare grilled tomatoes

  1. Cut tomatoes in 4 equal slices
  2. Brush with olive oil, sprinkle with salt and pepper
  3. Cook slices on a grill or in a cast iron pan over very high heat. Your grill should be very hot to avoid sticking.

Prepare parmesan rounds

  1. Generously sprinkle freshly grated parmesan cheese on a cookie sheet covered with parchment paper to form a circle or oval approximately 10 cm wide
  2. Bake for 2 to 3 minutes at 180° C or 350°F. until cheese turns golden brown
  3. Once parmesan rounds are cooked, wait a few minutes before removing them from the cookie sheet (Note: rounds are very fragile and must be handled with care.)

Prepare vinaigrette

  1. Mix all vinaigrette ingredients (orange juice, lemon juice, vinegar, oil, salt, and pepper)


  1. Lay a slice of cheese (optional) on top of each grilled tomato slice and top with a crunchy parmesan round
  2. Pour a thin circle of vinaigrette around each tomato, cheese, and parmesan round arrangement and serve the remaining vinaigrette in a bowl to accompany your refreshing appetizer
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