Parmesan tuile and tomato confit with basil

Serves : 4

Preparation time: 15 minutes

Cooking time : 30 to 40 minutes

Ingredients

Parmesan tuile

100 g (3 1/2 oz) Parmesan cheese, finely grated

Candied tomatoes

• 2 garlic cloves, peeled
• 2 sprigs thyme, leaves removed
• 1 sprig rosemary, leaves removed
• 250 ml (1 cup) basil leaves
• 250 ml (1 cup) olive oil
• 30 cherry tomatoes (color of choice)
• Salt and pepper to taste

Preparation

1. Preheat oven, center rack to 180°C (350°F).
2. On a baking sheet lined with parchment paper or a silicone mat, using a round cookie cutter, place small disks of Parmesan cheese and bake for 7 to 12 minutes, until golden brown.
3. Leave to cool.
4. Reduce oven temperature to 150°C (300°F).
5. In a bowl, puree garlic, thyme, rosemary, basil, oil, salt and pepper with a mixer attachment. Check seasoning.
6. On an ovenproof baking sheet lined with parchment paper or a silicone mat, spread tomatoes on top, half the prepared mixture and bake for 20 to 30 minutes, depending on the size of the tomatoes. Check seasoning.
7. Serve the confit tomatoes with the parmesan tiles and remaining flavored oil.

Nb: Parmesan tiles are a good substitute for bread croutons. Hazelnut oil is a good alternative to olive oil.