Heirloom Tomato Caprese Frico Cups

Step 1

Toss tomatoes, roasted red bell pepper slices, capers and parsley leaves in a large bowl with the olive oil, lemon juice and lemon zest. Season with kosher salt and freshly ground pepper.

Step 2

Fill the parmesan frico cups with about 1/4 cup of the tomato mixture and garnish with more salt and pepper if desired and goat cheese crumbles. Serve at room temperature.

Step 3

Preheat the oven to 375 degrees F.

Step 4

Mix the parmesan cheese and the lemon zest in a small bowl.

Step 5

Place a Silpat mat on a rimmed baking sheet. Using at 2 1/2 inch biscuit cutter, drop 1 slightly rounded tablespoon of the cheese mixture on the Silpat, tapping cheese lightly to form a circle. Place 6 total circles on the baking sheet with 2 inches between each row.

Step 6

Bake the rounds for 8 minutes or until lightly browned and bubbly. Working quickly and while frico is still hot, transfer the rounds with spatula or knife to a muffin tin and gently press into the tins. If the rounds become too cool and brittle, place back in the hot oven for a minute so the frico becomes pliable again, remove and quickly move to the tins.

Step 7

Let the frico cool in the tins for 3-5 minutes and remove. Repeat process with the rest of the parmesan.

Step 8

*If you have extra frico cups, break into chunks and add to your favorite dinner salad or pasta.