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Heather's Dish

Heather's Dish

Parmesan Wrapped Tomato Bites

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I don’t know about you but when it comes to appetizers I kind of freak out.  In a bad way.

It’s just something about finding that perfect little bit to really tickle someone’s tongue that makes me nervous.  What if it’s not perfect?  What if they’re not tickled?  What if I make too many or too few or it’s too good and the rest of the meal sucks?  Or even worse – what if it’s just not good enough?

It’s a little nerve-wracking in case you couldn’t tell.  And even though it’s probably just me, I feel like honesty is key here and I’m telling you:  freak out central.

When I was in college I worked in a school-owned restaurant for my degree and these parmesan crisps were always on the menu for the salad bar.  They’re so easy to make and a little too easy to eat, but pop in a cherry tomato for some color and you’ve got a fun, impressive, one-bite appetizer that everyone will love.  Don’t love tomatoes?  Take it out and eat the crisp itself!  Add a little basil for a perfect pairing.  And make sure you make too many of them…these are one appetizer that it’s OK to overdose on.

PARMESAN WRAPPED TOMATO BITES

  • 1 pint cherry tomatoes
  • 10 oz shredded parmesan cheese (you can do freshly shredded or buy the pre-packaged kind depending on your time limits)
  • toothpicks
  • sprinkling of pepper to taste

Preheat oven to 350.  Line 2 large baking sheets with parchment paper – this is VERY important.  It’s cheese so it will stick and parchment is pretty much the only thing besides a Silpat that will work with this!  Using a tablespoon make mounds of cheese about 1 inch apart on the baking sheets.  Pop in the oven at 350 for 4-6 minutes.  Check after 4 minutes to see where they’re at; you want the edges to be golden brown but the center will likely still be lighter.  Remove from oven and let sit for about 3-4 minutes.  Carefully remove each crisp from the sheet and wrap around a cherry tomato, then skewer with a toothpick.  Repeat!  Once they’re all done they will be golden brown and deliciously wrapped around that little piece of summer fruit and ready for your guests, but remember you can always sprinkle with pepper or add a little basil to make ’em extra fancy!

Hey, I try to keep the freakouts to a minimum.  Cheese kind of does that to me!

 

Pssssst!  Don’t forget to enter the Bertolli Giveaway if you haven’t already!

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Comments

  1. cyn says

    December 12, 2012 at 6:20 pm

    Total FAIL. After 8 minutes the cheese was still pale. And then you had to work crazy fast to have the cheese soft enough to wrap around the tomatoes and you will have blisters on your fingers! Sorry, so wanted to take these to a party on Friday. Can not do.

    Reply
    • Heather says

      December 13, 2012 at 9:48 am

      I’m sorry they didn’t work out for you Cyn 🙁 The only thing I can think of is if there’s a major difference in our oven temperatures or if the parmesans we used were different somehow?

      Reply
  2. Kay says

    May 24, 2012 at 4:05 pm

    I nade these & also cheddar ones. I used foil with cooking spray on my baking sheet& it worked great. I also added a sm. basil leaf to some…yum! Some I just left as.plain round cheese crisps after draining on a napkin, paper towel or a paper plate

    Reply
  3. Chris @ TheKeenanCookBook says

    September 20, 2011 at 6:03 am

    These look really good! Dangerously simple. I could see myself eating most all of them. heheh

    Reply
  4. janetha says

    September 7, 2011 at 2:26 pm

    well aren’t these just the cutest?!?!

    Reply
  5. The Food Hunter says

    September 6, 2011 at 12:28 pm

    I’m always looking for cool appeitzers to try. This one is perfect.

    Reply
  6. Oriana says

    September 5, 2011 at 2:51 am

    sooooo pretty! i make them cup shaped and serve risotto in them…but they’re not as cute as yours

    Reply
  7. Elle says

    September 2, 2011 at 8:14 am

    Oh my gosh! I don’t think there’s anyone out there that wouldn’t love these! They’re so cute, too.

    Reply
  8. sarah@spinach and spice says

    September 2, 2011 at 7:15 am

    So cute, simple, and a great appetizer! Yum. I did grilled parmesan and garlic tomatoes the other night and they were fabulous.. these look even better!

    Reply
  9. Kristina @ spabettie says

    September 1, 2011 at 10:53 am

    oooh, I can almost taste them now… crunchy salty with the freshness of tomato… perfect!

    Reply
  10. Delishhh says

    September 1, 2011 at 9:55 am

    What an awesome idea – would have never thouht of this. Love it – doing at my next party!

    Reply
  11. Emily @ A Cambridge Story says

    September 1, 2011 at 9:29 am

    Wow, these are fancy but really simple. A must make for my next gathering!

    Reply
  12. Estela @ Weekly Bite says

    September 1, 2011 at 9:27 am

    Cute is the perfect word to describe these!! It’s the perfect little appetizer 🙂

    Reply
  13. Alicia @ AliGirl Cooks says

    September 1, 2011 at 9:26 am

    I love these! They look fancy but are so easy!

    Reply
  14. KC Quaretti says

    September 1, 2011 at 9:19 am

    These are too cute for words and I just know they are super delicious! Have been making the parmesan crackers for years but this pairing is genious!

    Reply
  15. Gina @ Running to the Kitchen says

    September 1, 2011 at 7:27 am

    Very cute! I just made parmesan + rosemary crisps to top a salad the other day. This is a great adaptation for an appetizer!

    Reply
  16. Lauren at Keep It Sweet says

    September 1, 2011 at 7:14 am

    These are so great, what a fabulous party food!

    Reply
  17. Emily says

    September 1, 2011 at 6:54 am

    Ohmygoodness!!! These are just fabulous.

    Reply
  18. brandi@BranAppetit says

    September 1, 2011 at 6:39 am

    I want these! They are so adorable

    Reply
  19. Jessica @ How Sweet says

    September 1, 2011 at 6:28 am

    these are so cute!

    Reply

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