Simple, summery and a great little appetizer with a salty parmesan bowl of its own, these Heirloom Tomato Caprese Frico Cups make singing the swan song to summer a little easier.
With the long days turning shorter and my summer escapes coming to a quick end, I’ve been weaning my cravings for simple summer recipes and tank top wearing tan lines and replacing them with thoughts of long oven braises and pulling an ear hugging beanie over my chilly head as I search through my closet for those knit gloves I bought last year that have the touchy things on the tips of the fingers so I can still use my iPhone once the weather turns cold. Those things are genius.
Fall flavors are giving summer bounty a bit of a shove off and I’m not sure how sad I am about it.
Maybe that’s because my garden SUCKS this summer. With a capital S.U.C.K.S.
My stringy and nearly leafless heirloom tomato plants—the ones I was so excited to cultivate so I could pluck juicy mater orbs straight from the vine and take a big old bite out of their still warm flesh—are as lifeless and lilting as a 6 foot, 95-pound fashion model prepping for her fall debut on the catwalk.
Straight up sad I tell you.
And what’s worse is no matter how hard I try, my tomato loving cravings for recipes like Heirloom Tomato BLTs, Pasta with Marinated Tomatoes and my fave weeknight freshie of Avocado, Onion and Tomato Salad have not ebbed the tide. And last year’s post of 55 Fresh and Tasty Tomato Recipes? This year, it’s been a question if I would make it to 56.
Until now.
The thing I love about heirloom tomatoes is how imperfect they are. Let’s just say I can relate. Some are on the pudgy side with a too-tight-in-the-jeans muffin top, some are are cracked and crooked. And for most the color is never quite the same so slicing them to see the rainbow of color inside is always a fun surprise.
While walking through the grocery store veggie department the other day, I spied the heirloom tomatoes. Big, juicy and ready to slice, a far cry from our bereft leaning-towers-of-never-to-bear-fruit at home. We fondled several of the larger heirloom varieties, speculating what color spectrum might be hidden inside.
While I love the largess of the standard heirlooms and can nearly taste the bite of fresh mozzarella with basil and olive oil just by looking at them, the little bitties are the guys that get me every time.
Sweet, juicy and perfect for a little bite of their own. I didn’t have to think twice. These babies were coming home with me.
Olive oil and kosher salt and pepper are standard toppers for heirlooms in most everyone’s book, but this time around I eschewed the balsamic and went with a squeeze of lemon juice, a bit of zest and a simple handful of flat leaf parsley.
To layer a bit more of a mediterranean taste I added some thinly sliced roasted red bell pepper left over in the fridge and added a salty smack to the lot with capers, my favorite salad addition.
But the real treat was when I upped the ante and baked up some little frico cups to serve my little tomato salad in. I used my biscuit cutter as my guide and let the oven do its magic. Be sure to work quickly when you bake these puppies, they crisp up super quick as soon as they’re pulled out of the oven so a fast slight of hand is definitely a must.
Who needs a bowl, a fork or a spoon when you can use a parmesan vessel with a salty crunch instead? Smudge gave it another thumbs up and totally agrees that this makes it way more fun to play with your food. What a surprise.
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Heirloom Tomato Caprese Frico Cups
Ingredients
For Heirloom Tomato Salad
- 1 pound cherry heirloom tomatoes quartered
- 1/3 cup roasted red bell pepper thinly sliced
- 2 tablespoons capers
- 1/4 cup roughly chopped parsley leaves
- 1/2 small lemon juiced and zested
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper
- goat cheese crumbles for garnish
For Frico Cups
- 2 cups grated parmesan cheese
- zest of 1 small lemon
Instructions
For Heirloom Tomato Salad
- 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.
- 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.
For the Frico Cups
- Preheat the oven to 375 degrees F.
- Mix the parmesan cheese and the lemon zest in a small bowl.
- 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.
- 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.
- Let the frico cool in the tins for 3-5 minutes and remove. Repeat process with the rest of the parmesan.
- *If you have extra frico cups, break into chunks and add to your favorite dinner salad or pasta.
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Averie @ Averie Cooks says
I recently have been canning heirlooms and have a post about it probably next week. I love tomatoes in any way, shape, or form!
Dorca M. says
I love to eat them just with salt and olive oil.
Elizabeth G. says
I like them in quiches!
Ashley says
I love them in omelettes!
Ellen M. says
Definitely Caprese Salad. I don’t like to do too much to them, so the beautiful fresh flavor shines. Many thanks!
JC Carter says
I love them marinated in some oil and spices they are also great marinated and then put on grilled pizza with anchovies, olives, and some fresh mozzarella.
Vee says
I simply love them sliced and with a little bit of kosher salt.
Alison says
I love them straight off the vine, still warm from the summer sun, with maybe a sprinkle of salt.
Belinda @themoonblushbaker says
The cup idea is creative, I normally make them as chips but this much cuter!
I can not wait for tomatoes to come in!
KL says
Tossed in olive oil with salt and pepper
Tieghan says
These are stunning!! I am so jealous of your heirlooms! I cannot find them anywhere and have been searching all summer. So sad!
But these cups are gorgeous and so fun!! I don’t want summer produce to go away!
Maralyn Woods says
I was at Trader Joe’s a few days ago and they had the baby heirlooms as well as the large ones and also beautiful brown tomatoes.
Lynda M. says
I love to roast them in the oven and serve over pasta – yum!
Denise Wilson says
fresh with salt!
Penny says
I would make a tomato tart. Your pictures are stunning.
Kim S. says
I usually eat them fresh with salt.
Karen D says
I like to eat them ‘straight’ but if I need to cook/bake, I like a beautiful tomato tart
Marissa says
I like to eat heirloom tomatoes seasoned with salt and pepper over toast.
Abby says
Literally, my favorite way to eat heirlooms is straight into my mouth! Sometimes with a sprinkle of sea salt.
Casey Stonecypher says
Just a straight up tomato sandwich. White bread, mayo, salt and pepper, with big thick slices of tomato!
Liz says
Love to eat them just by themselves. They are so good. A little pepper does it for me.
Lee Ann L. says
Confession. I don’t eat tomatoes as they affect my stomach. I will eat a tiny bit of pasta sauce or the sauce for pizzas. Thank you for a chance to win!
Stacey says
I love put them in a simple green salad.
Rotem says
Salad Salad Salad! with lots of olive oil and lemon, or maybe even Panzanella. Those tomatoes are so lovely!
JamieK says
I love them simple. Halved, salted then tossed with a light vinegarette then sprinkled with oregano.
Amber says
These look delicious! I love heirlooms in pasta dishes or in caprese salad
Gail says
Love a good multigrain bread toasted and topped w/mayo and heirlooms – little salt & pepper and I am reminded of my Gram making me tomato sandwiches from the summer garden
Angie Bennett says
I have a recipe that makes marinated tomatoes with balsamic vinegar, spices and fresh herbs. It’s great alone or as a brushette.
Marnely Rodriguez-Murray says
Love making tomato tarts on a puff pastry dough! Simple and delicious!
Maria says
These are too cute! And you can’t beat heirloom tomatoes!
Deborah says
I would seriously eat one of these for breakfast!
Amy S says
I enjoy using heirloom tomatoes in a simple caprese salad.
Lorie says
I like to make fresh salsa, can eat it by the spoonful.
Sunnie says
I like them in salsa, or sliced with salt and pepper.
Bev @ Bev Cooks says
I like to eat them with my mouth!
Sarah says
Just picked and raw, with some salt and pepper
Maddie A says
My favorite way to use heirloom tomatoes was discovered this summer after reading the Smitten Kitchen cookbook. She makes scallion biscuits (i sometimes do a chive biscuit) and then tops it with whipped cheese (I have tried whipped goat cheese and whipped feta variations) and tops it with a bunch of halved beautiful tomatoes. Lately I’ve been slicing heirloom tomatoes and serving them on top.
Melissa M. says
I enjoy eating them with a little salt or in a salad!
Annalise @ Completely Delicious says
Love the little parmesan cups!
Lily Sheng says
I like to put them in a parchment paper envelope along with cod fillet for a steam-baked juicy fish dish! Thanks for the giveaway.
Lisa Evanoff says
Okay…I am telling you one of my alltime secrets here…but whole foods is worth it! I cut up an heirloom tomato and I add it to my spaghetti sauce, whether it is homemade or store bought. It makes the sauce just perfect
Alice @ Hip Foodie Mom says
Heidi,
this is beautiful. . love this recipe. . I enjoy heirlooms in a salad or sandwich. . they are best raw or slightly cooked. . I have also topped them on mini quiches! yum!
Kaitlin M says
caprese salad!
Ashley @ Wishes and Dishes says
I like to use them in a caprese salad!!
carly carter says
I’m going with the old school tomato sandwich. Nothing beats, fresh tomatoes, sea salt, a bit of mayo on crusty bread.
Sarah says
I want to make some tasty bruschetta!
Laura (Tutti Dolci) says
I could make a meal out of these, love! I’d make caprese salad.
Adri @ Life Nourished says
Spreading roasted garlic on top of crusty bread, drizzling with olive oil and then juicy heirloom tomato slices on top… yum!
Sandy Headtke says
Sliced tomatoes, red onion, and avocado. Sprinkle of garlic season salt and drizzle olive oil and red wine vinegar
rachel says
Slow roasted and then tossed with pasta, garlic, olive oil and fresh parm and basil.
Slow roasted and then put on crisp bread with basil
just as they are :-) YUM.
those look gorgeous and sound amazing!
Aimee Porter says
I love to toast sourdough bread. Top it with mashed avocado and then thick sliced heirloom tomatoes. Add a crack or two of black peer and you’ve got a fantastic breakfast!
Michelle S says
I like them with goat cheese and an herb vinaigrette. This recipe may be my new favorite!
Kim Porter says
I love to toss sliced heirlooms with olive oil, sea salt and goat cheese crumbles. I serve this with pan seared chicken breasts. So good!
Barbara Bradford says
Our heirloom tomatoes haven’t been setting blooms this year. They tend to drop off. But what few we get, which has been the Cherokee (purple) we love broiled open face sandwiches. We especially like a heavier bread, like potato bread, or Amish Honey Oat bread. A thin coat of miracle Whip, nice slab of tomato, salt, pepper, Tuscan seasoning, I like a slice of provolone cheese on top, hubby likes his pepper jack. Keep it under the broiler long enough to bubble the cheese. Quick lunch
Brooke Seipel says
This is tough because I like heirloom tomatoes a billion ways. However, I would still say my favorite would be to cut them up and pair them with some burrata. Then drizzle top with olive oil, balsamic glaze, chiffonade cut basil and sea salt. Finally eat it up with some crusty bread (or lately I have been eating this sort of thing over arugula because I am trying to avoid white flower).
elizabeth says
I grow them (the little ones) so I pop them in my mouth right off the vine. Warm and delicious!
Julia says
I love making bruschetta!
regina pahn says
I love heirloom tomatoes with pasta, on a pizza and in a sandwich.
rachel says
In a lovely breakfast quiche
Katie says
I love to make a sandwich with wheat bread, mayo and the tomatoes with a sprinkle of sea salt.
Katrina @ Warm Vanilla Sugar says
Love this – and the Frico Cups are so fun!! Great recipe :)
Leanne T says
With heirlooms, it’s all about enjoying their wonderful flavor so I keep it as simple as I can. I love them just sliced with a little salt, or a simple Caprese salad with fresh Mozzarella or Burrata cheese.
Jennifer Ciniello says
My favorite way to eat heirloom tomatoes is straight off the plant, warm from the sun, sliced with a little salt. Alas, I was just lamenting the fact that we have had only 1, yes 1, ripe tomato all summer, my plants are not happy this year!
Kara says
We buy them at the farm stand and eat them right out of the basket in the car.
Ali | Gimme Some Oven says
Gorgeous recipe, as always! I love them in bruschetta!
Eileen T says
Simply slice it, with olive oil, salt, pepper, and orange/lemon/or lime zest.
Anna @ Crunchy Creamy Sweet says
These heirloom tomatoes are gorgeous, Heidi! We love tomatoes on sandwiches and in salads!
Nikki @NikSnacks says
No one’s tomatoes this year were tasty. It wasn’t hot enough for the sugars to develop in summer’s favorite fruit. Lemon, capers and cheese will perk up those tommy-toes right on up!
Joe says
Salt and bite it
Cori says
I toss heirloom tomatoes in pasta with basil and fresh mozzarella.
Nina says
For me, the more natural the better. Simple and wonderful with with a dash of sea salt. It’s like biting into summer sunshine. Close your eyes and let the marvelous flavors take to an enchanting place called summer.
Emely says
Oh, what a wonderful giveaway!
I love it on sandwich with mozzarella cheeze and pesto. Yummie!!
Laurel H says
Lightly sautéed, in a tomato and onion tart or a variety of other ways but I’m really liking what you’ve done here. Love the parmesan cups!! I see other possibilities for those babies.
natalie @ wee eats says
I love to roughly chop tomatoes, and toss them with a bit of fresh-cooked pasta and garlic in a sautee pan just enough to render some of their delicious juices. They make a great fresh tomato pasta sauce!
Karen says
My family LOVES BLT’s!!
I will only make them with homegrown tomatoes so they are still waiting for them to ripen
Chocolate Lover ^.^ says
My favorite way of using tomatoes is in tomato salad!
Chung-Ah | Damn Delicious says
How gorgeous is this?! Heirloom tomatoes are the best! I could add it in almost everything but my all time favorite is in a caprese salad with quinoa!
sarah k. says
I love them with salt, mozzarella or in a salad, I am going to have to try your recipe it looks delicious.
Karen says
Caprese!
Holly B says
With good mozzarella and basil :)
Noel says
I love making a simple raw tomato sauce and mixing it with fresh pasta.
JenS says
So simple but definitely not low on taste. Just a big juicy heirloom, maldon salt, cracked pepper and drizzle of olive oil, with or without fresh basil. So clean and yum
Andrea Jones says
I just like to eat them as a snack with a little hummus.
Jessica Z says
My favorite way to enjoy heirloom tomatoes is sliced and grilled with olive oil, fresh basil, and garlic. The best summer picnic side dish!
Shawn says
These look beautiful & delicious! Honestly, I love to eat my heirlooms, sliced, still warm from outside, with a sprinkle of balsamic, fresh basil, s & p and either fresh mozz, burrata or parm. Thanks for the opportunity!
Terri says
You can’t beat a good heirloom with a little basil and mozz and a good balsamic glaze! Yum!
Katie says
Just sliced with some salt!
Gina Guthrie says
In a caprese salad.
Liz says
Love the tomatoes just alone with pepper and maybe some cottage cheese.
Jessica | Kettler Cuisine says
Tomato pie all the way…loaded with heirlooms, fresh mozzarella slices and basil.
Cynthia says
Love taking fresh tomatoes basil green onions and black beans and tossing them in a little bit of olive oil and balsamic, if you have peppers and other veggies throw them in as well. Super easy, very tasty.
Heather says
With burrata, basil, olive oil, S&P.
Kate says
I love making simple caprese with fresh pesto on top.
Sydnie Cunningham says
With sea salt :)
Avi says
Yum! Sprinkle with some salt or tossed into a home made pasta salad!
Richelle S says
These look AMAZING! I love any tomato, but especially Heirloom! And I just love to eat them by themselves!
[email protected] says
My favorite dish to use heirloom tomatoes is in this stuffed eggplant recipe that I have fine tuned since I read it online. LOVE IT!
Kristen B says
I love using heirloom tomatoes in fresh salads and omelets!
I WIlkerson says
Roasted topped with parmesan & herbs, or chopped with basil and feta, or on pasta, or… BTW your tomato cups look amazing!
Tatiana says
I normally do not like tomatoes…I know, I know. So when I do eat them, they have to be heirlooms because they are just the right size. I really like to put them in omeletes. A delicious spinach, heirloom tomato, parmesean cheese omelete…so good!
Sara MacKay says
I love them chopped with olive oil, salt, pepper, and diced avocado!
Jill_R says
They look so good! I would make a salad with them. Great giveaway, thanks!!
Gerry @ Foodness Gracious says
I lobe them sliced and tossed with some olive oil and sea salt. Then chuck em’ over some creamy burrata or mozzarella!
Emily says
Am I boring if I say I love them in your standard caprese salad?
Nicole Flynn says
A healthy shake of salt & pepper. Yum!
Melissa says
Sliced and on a grilled cheese sandwich. Comfort food!
Urban Wife says
Can’t believe I’m about to admit this but I’ve never ever tried a heirloom tomato! That being said, this recipe would be the perfect start to trying them.
Margie Wolczak says
The heirlooms are great with a little salt but the larger ones sliced on a tomato sandwich or BLT brings back memories of summers with Grandma which gives the word Heirloom another meaning all its own !!! Your recipe looks great will have to give it a try. Thanks! And thanks for the drawing!
Terri B says
My favorite way is in a salad!
swati says
i love heirloom tomatoes and fresh basil with fresh mozzarella on buttered bread w a dash of salt and pepper. A staple in August! i am so happy i found your blog! i am looking forward to trying the frico cups.
lisa says
I just had a big slice of one on top of some smashed avocado toast. So good!
Liz says
Love tomatoes also sautéed lightly with Spanish onions and green peppers. Yum
Theresa says
Sliced with a crumbled goat cheese and an aged balsamic vinegar..YUM!
Beth says
I’m a sucker for tomato soup!
Art & Lemons says
A quick pureed creamy raw tomato sauce with loads of basil and a mix of pine nuts, cashews, garlic, olive oil, and sea salt. Simple, bright, and summery over pasta or with roasted summer vegetables.
Susan C says
I love them on a good burger or in a salad where I can really taste their freshness.
Kim C. says
I’ve never had heirloom tomatoes, but they look really good so I think I would enjoy them in a salad.
Kristen says
I love them slightly roasted with some oil, salt, pepper, and lemon juice! Pair with some crunchy French bread and butter. Yum!
natalie g says
I love heirloom tomatoes lightly sauteed with garlic and shallots and mixed into pasta.
Laura (Blogging Over Thyme) says
Love to eat them with a bit of goat cheese or ricotta on toast! :)
Serena @Serena Bakes Simply From Scratch says
I love heirloom tomatoes with a pinch of sea salt and pepper plain or tossed with pasta. Yum!
Marty says
I love to just eat them sliced with just a little salt and pepper! Thanks for the giveaway!
kesha says
I love to use them in my bruschetta! Yummy! Your recipe looks delicious!
Jeana says
I love to have great tomatoes with a sprinkle of salt, mozzarella and basil. Simple + perfect!
Rena says
Fresh from the vine! Love summer tomatoes, can’t get enough!
Calli says
I love to make mango salsa!
Liz says
I love tomatoes and would enjoy just a plain toasted tomato sandwich just as much as anything.
spoon-stories says
Very nice salad with many variations and great look! I can not wait to serve them with my main dish in my next party:D
Ashley C says
I like using them as a snack with guacamole and cottage cheese! It’s a nice filling flavorful snack
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Kimberly K says
With sliced mozzarella, salt and olive oil or with balsamic vinegar drizzled over the top with chopped basil
Patti says
Your photos are mouth watering beautiful, can hardy wait to try this idea. I love, love all tomatoes,
One of my favorites is sliced on cottage cheese, with avocado and salt and pepper.
alaine says
I love to make salsa with them :)
kolpin says
love me some heirloom tomatoes! I love making a bruschetta out of them, and then dabbing a bit of goat cheese on toasted french bread!
Blessie Nelson says
I loved your frito cups! My favorite way to eat heirloom tomatoes is by making bruschetta with them with loads of olive oil!
Liz says
I just like them plain on toasted sourdough bread with lots of pepper and a little salt.
Melissa P. says
I love my mom’s childhood sandwich: open faced, soft and crusty fresh bread, butter, and sliced heirloom tomato generously seasoned with salt and pepper.
Melissa R says
Tabouli with lots of tomatoes, parsley and feta cheese is the best way to enjoy fresh heirloom tomatoes. Or just sliced with salt and pepper is simple and delicious.
Cheryl says
YUM! I needed something simple that would wow, and these certainly fit the bill! Thanks for the recipe and the presentation. Now my mind is full of ideas for fall, too.
Joanna says
I love eating tomatoes with a little olive oil, vinegar, salt, pepper, feta and avocado!
Cookie and Kate says
Time out: frico cups?! I have never heard of these crispy cheesy bowls of goodness until right now! I’ll be trying these out ASAP.
rema says
Just made a beautiful goats cheese & tomato tart with fig spread and dijon mustard… absolutely divine!
anna mikle says
thankx
i will write here
http://www.aroundthe-world.info/heirloom-tomato-frico-cups-2/
susie t. gibbs says
Lovely presentation of a gorgeous combination!
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sissyintexas says
Salt and pepper! A little basil if I have some.
Stephanie says
My favorite way to eat a ripe heirloom tomato is on a Margarita Pizza. Use Whole Foods multi-grain pizza dough. Stretch into pizza shape and brush olive oil all over the top. Sprinkle with finely chopped garlic and very thinly sliced red onions. Bake until dough is lightly browned. Top cooked dough with sliced Heirloom, fresh basil, fresh mozzarella and dot with Kalamata olives. If you’re a meat eater, add some pieces of bacon. Top everything with a little more olive oil, fresh parmesan and salt and pepper. It is divine!
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Peggy says
I love them sliced with salt and pepper!
J Petranovich says
Drizzle of olive oil and some sea salt.
Rebecca Fountain says
I love heirloom tomatoes sliced with Kosher salt, fresh ground pepper, EVOO and fresh basil. I am eager to try the Parmesan cups!
mindy says
I love them sliced thinly, with basil, balsamic vinegar (Ariston!), Pumpkin seed oil drizzle, basil, thyme, salt and sheep feta.
Gary Crispens says
Who will help me buy the heirloom tomato plants?
I will I said
Who will help me plant the heirloom plants?
I will I said
Who will help me water the heirloom plants?
I will I said so I hooked up a soaker hose with a 24 hour timer with 4 watering cycles
Who will help me eat the heirlooms?
I will I said
BUT MY WIFE SAID THOSE WERE HERS and I could eat the other tomatoes
So I watch her eat them with fresh sliced mozzarella that I bought, some fresh basil and some Italian salad dressing!!!
jan says
Our garden did great this summer… Our favorite way to eat our tomatoes is sliced in half, drizzled with really good olive oil and sprinkled with salt and pepper.
Pooja Patel says
Hey there,
Frico cups is a brilliant idea.
Do you think the frico cups can be made a day ahead and stored and will have the same texture/crunch next day?
Carol D says
This is a lovely, newish idea – would make an impressive addition to a company brunch! Boss coming to dinner? add this to your menu and IMPRESS!
I always look for Heirlooms – and have some started out in my small garden. When I have too many for us to eat, i share with neighbors, cook down into sauces and freeze – or one year I had SO many, I brought boxes of them to the local soup kitchen along with abundance of zucchini! they were thrilled to have them.
How to eat? simple Caprese salad, of course – just marinated with a special Basil Olive Oil from Temecula Olive Oils (THE BEST I’ve ever had!) a bit of Himalayan Pink Salt – which to us has that tiny difference of flavor that brings out the sweetness of that nice Heirloom!
When I buy heirlooms, I always save some of the seeds….have been able to grow my own from those seeds – Momma’s “Secret” to getting inexpensive heirloom plants – which usually cost more. and they are BETTER and stronger plants!
Carol Patterson says
I bet it would be faster to turn the muffin pan upside down & press the cheese rounds over it. I’m trying this.