Heirloom Tomato Napoleans with Parmesan Crisps

Heirloom Tomato Napoleons with Parmesan Crisps
adapted from Fine Cooking - makes 2 servings

1 1/2 cup Parmesan Cheese, finely grated
Greens of your choice (fresh red lettuce leaves, spinach, arugula, etc)

2 large heirloom tomatoes
1/4 cup finely sliced fresh basil
2 slices sweet onion, left in small rings
3 Tbs balsamic vinegar
2 Tbs Grape Seed Oil
1/8 tsp dijon mustard
salt and pepper to taste

Preheat oven to 375º.  Grate the Parmesan Cheese as finely as you can and spread evenly over a silicone mat or parchment paper placed on a baking sheet.  Place in the oven and bake until the cheese is golden.  Begin checking cheese at about 10 minutes, but cheese may need to bake for up to an additional 5 minutes to become golden and browned.  Remove from oven and cool.


Assemble the salad.  Place torn greens onto serving plates.  Slice tomatoes into thick slices and stack, layering with broken pieces of the cooled Parmesan Crisps, over the greens.  Sprinkle desired amount of fresh basil over the stack and greens along with a few onion pieces.


Whisk together the balsamic, oil and mustard and drizzle over the tomatoes and greens.  Season to taste with salt and pepper and serve.

Parmesan Crisps made with finely grated cheese

Note:  In today's Tomato Stack photos our cheese crisps were made with very thickly grated cheese.  I found the crisps to be overpowering and felt they were too thick.  Next time I will make cheese crisps from this recipe (with finely grated cheese) which I found last winter when we made Tomato Soup.