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Cherry Tomato Parmesan Crisps


Do you ever have an idea that you think will totally fail, but then you try it and it works and you have a huge grin for half an hour?

That’s what happened to me with these delicious parmesan chips. I kept coming up with reasons why they wouldn’t work.

“The tomatoes will make the cheese soggy.” Nope, they were good and crispy.

“The tomatoes will release their juices and the cheese won’t adhere to them.” Nope, the cheese stuck to them.

“It’s just craziness! Why waste ingredients?” Ah, but I didn’t.

So, when Jedd walked through the door, I was standing over these beauties with a big smile.

“Check it out, it worked!”


Harrumph. I was hoping for a high five.

But I got one of those later when we sat down with these and a glass of Malbec.

“These are really good!” ~ Jedd

“Who’d have thunk it?” ~ Me

It’s nice to be wrong.

Cherry Tomato Parmesan Crisps

Yield 10


5 cherry tomatoes, halved

10 tablespoons shredded parmesan

2 teaspoons dried parsley


Preheat oven to 375 degrees.

Place tomatoes on a parchment-lined baking sheet, cut-side down.

Top each with 1 tablespoon of cheese.

Divide dried parsley between cheese mounds.

Bake for 3-5 minutes, or until cheese is melted. Let cheese firm for 1 minute.

Serve warm or at room temperature.

(Photos by Launie Kettler)


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