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.
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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.
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Mix the parmesan cheese and the lemon zest in a small bowl.
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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.
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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.
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Let the frico cool in the tins for 3-5 minutes and remove. Repeat process with the rest of the parmesan.
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*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
August 15, 2013 at 3:24 amI 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
August 15, 2013 at 3:46 amI love to eat them just with salt and olive oil.
Elizabeth G. says
August 15, 2013 at 3:48 amI like them in quiches!
Ashley says
August 15, 2013 at 4:49 amI love them in omelettes!
Ellen M. says
August 15, 2013 at 4:58 amDefinitely Caprese Salad. I don’t like to do too much to them, so the beautiful fresh flavor shines. Many thanks!
JC Carter says
August 15, 2013 at 5:02 amI 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
August 15, 2013 at 5:03 amI simply love them sliced and with a little bit of kosher salt.
Alison says
August 15, 2013 at 5:19 amI love them straight off the vine, still warm from the summer sun, with maybe a sprinkle of salt.
Belinda @themoonblushbaker says
August 15, 2013 at 5:28 amThe 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
August 15, 2013 at 6:00 amTossed in olive oil with salt and pepper
Tieghan says
August 15, 2013 at 6:08 amThese 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
August 15, 2013 at 12:46 pmI 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
August 15, 2013 at 6:13 amI love to roast them in the oven and serve over pasta – yum!
Denise Wilson says
August 15, 2013 at 6:27 amfresh with salt!
Penny says
August 15, 2013 at 6:35 amI would make a tomato tart. Your pictures are stunning.
Kim S. says
August 15, 2013 at 6:40 amI usually eat them fresh with salt.
Karen D says
August 15, 2013 at 6:44 amI like to eat them ‘straight’ but if I need to cook/bake, I like a beautiful tomato tart
Marissa says
August 15, 2013 at 6:51 amI like to eat heirloom tomatoes seasoned with salt and pepper over toast.
Abby says
August 15, 2013 at 7:01 amLiterally, my favorite way to eat heirlooms is straight into my mouth! Sometimes with a sprinkle of sea salt.
Casey Stonecypher says
August 15, 2013 at 7:05 amJust a straight up tomato sandwich. White bread, mayo, salt and pepper, with big thick slices of tomato!
Liz says
August 15, 2013 at 7:22 amLove to eat them just by themselves. They are so good. A little pepper does it for me.
Lee Ann L. says
August 15, 2013 at 7:23 amConfession. 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
August 15, 2013 at 7:24 amI love put them in a simple green salad.
Rotem says
August 15, 2013 at 7:28 amSalad Salad Salad! with lots of olive oil and lemon, or maybe even Panzanella. Those tomatoes are so lovely!
JamieK says
August 15, 2013 at 7:29 amI love them simple. Halved, salted then tossed with a light vinegarette then sprinkled with oregano.
Amber says
August 15, 2013 at 7:37 amThese look delicious! I love heirlooms in pasta dishes or in caprese salad
Gail says
August 15, 2013 at 7:45 amLove 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
August 15, 2013 at 7:52 amI 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
August 15, 2013 at 7:54 amLove making tomato tarts on a puff pastry dough! Simple and delicious!
Maria says
August 15, 2013 at 7:59 amThese are too cute! And you can’t beat heirloom tomatoes!
Deborah says
August 15, 2013 at 8:31 amI would seriously eat one of these for breakfast!
Amy S says
August 15, 2013 at 8:31 amI enjoy using heirloom tomatoes in a simple caprese salad.
Lorie says
August 15, 2013 at 8:32 amI like to make fresh salsa, can eat it by the spoonful.
Sunnie says
August 15, 2013 at 8:40 amI like them in salsa, or sliced with salt and pepper.
Bev @ Bev Cooks says
August 15, 2013 at 8:47 amI like to eat them with my mouth!
Sarah says
August 15, 2013 at 9:00 amJust picked and raw, with some salt and pepper
Maddie A says
August 15, 2013 at 9:29 amMy 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
August 15, 2013 at 9:33 amI enjoy eating them with a little salt or in a salad!
Annalise @ Completely Delicious says
August 15, 2013 at 9:33 amLove the little parmesan cups!
Lily Sheng says
August 15, 2013 at 9:38 amI 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
August 15, 2013 at 9:48 amOkay…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
August 15, 2013 at 9:58 amHeidi,
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
August 15, 2013 at 10:01 amcaprese salad!
Ashley @ Wishes and Dishes says
August 15, 2013 at 10:02 amI like to use them in a caprese salad!!
carly carter says
August 15, 2013 at 10:16 amI’m going with the old school tomato sandwich. Nothing beats, fresh tomatoes, sea salt, a bit of mayo on crusty bread.
Sarah says
August 15, 2013 at 10:22 amI want to make some tasty bruschetta!
Laura (Tutti Dolci) says
August 15, 2013 at 10:27 amI could make a meal out of these, love! I’d make caprese salad.
Adri @ Life Nourished says
August 15, 2013 at 10:51 amSpreading roasted garlic on top of crusty bread, drizzling with olive oil and then juicy heirloom tomato slices on top… yum!
Sandy Headtke says
August 15, 2013 at 10:51 amSliced tomatoes, red onion, and avocado. Sprinkle of garlic season salt and drizzle olive oil and red wine vinegar
rachel says
August 15, 2013 at 10:53 amSlow 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
August 15, 2013 at 11:04 amI 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
August 15, 2013 at 11:11 amI like them with goat cheese and an herb vinaigrette. This recipe may be my new favorite!
Kim Porter says
August 15, 2013 at 11:13 amI 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
August 15, 2013 at 11:37 amOur 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
August 15, 2013 at 11:54 amThis 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
August 15, 2013 at 12:08 pmI grow them (the little ones) so I pop them in my mouth right off the vine. Warm and delicious!
Julia says
August 15, 2013 at 12:35 pmI love making bruschetta!
regina pahn says
August 15, 2013 at 12:53 pmI love heirloom tomatoes with pasta, on a pizza and in a sandwich.
rachel says
August 15, 2013 at 1:05 pmIn a lovely breakfast quiche
Katie says
August 15, 2013 at 1:05 pmI love to make a sandwich with wheat bread, mayo and the tomatoes with a sprinkle of sea salt.
Katrina @ Warm Vanilla Sugar says
August 15, 2013 at 1:48 pmLove this – and the Frico Cups are so fun!! Great recipe :)
Leanne T says
August 15, 2013 at 1:59 pmWith 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
August 15, 2013 at 2:24 pmMy 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
August 15, 2013 at 2:44 pmWe buy them at the farm stand and eat them right out of the basket in the car.
Ali | Gimme Some Oven says
August 15, 2013 at 2:48 pmGorgeous recipe, as always! I love them in bruschetta!
Eileen T says
August 15, 2013 at 2:59 pmSimply slice it, with olive oil, salt, pepper, and orange/lemon/or lime zest.
Anna @ Crunchy Creamy Sweet says
August 15, 2013 at 3:17 pmThese heirloom tomatoes are gorgeous, Heidi! We love tomatoes on sandwiches and in salads!
Nikki @NikSnacks says
August 15, 2013 at 3:43 pmNo 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
August 15, 2013 at 3:48 pmSalt and bite it
Cori says
August 15, 2013 at 3:51 pmI toss heirloom tomatoes in pasta with basil and fresh mozzarella.
Nina says
August 15, 2013 at 4:10 pmFor 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
August 15, 2013 at 4:17 pmOh, what a wonderful giveaway!
I love it on sandwich with mozzarella cheeze and pesto. Yummie!!
Laurel H says
August 15, 2013 at 4:50 pmLightly 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
August 15, 2013 at 5:28 pmI 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
August 15, 2013 at 5:33 pmMy family LOVES BLT’s!!
I will only make them with homegrown tomatoes so they are still waiting for them to ripen
Chocolate Lover ^.^ says
August 15, 2013 at 6:20 pmMy favorite way of using tomatoes is in tomato salad!
Chung-Ah | Damn Delicious says
August 15, 2013 at 7:23 pmHow 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
August 15, 2013 at 8:18 pmI love them with salt, mozzarella or in a salad, I am going to have to try your recipe it looks delicious.
Karen says
August 15, 2013 at 8:18 pmCaprese!
Holly B says
August 15, 2013 at 10:42 pmWith good mozzarella and basil :)
Noel says
August 16, 2013 at 12:24 amI love making a simple raw tomato sauce and mixing it with fresh pasta.
JenS says
August 16, 2013 at 3:14 amSo 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
August 16, 2013 at 3:31 amI just like to eat them as a snack with a little hummus.
Jessica Z says
August 16, 2013 at 7:28 amMy 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
August 16, 2013 at 7:32 amThese 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
August 16, 2013 at 7:38 amYou can’t beat a good heirloom with a little basil and mozz and a good balsamic glaze! Yum!
Katie says
August 16, 2013 at 7:45 amJust sliced with some salt!
Gina Guthrie says
August 16, 2013 at 7:48 amIn a caprese salad.
Liz says
August 16, 2013 at 7:52 amLove the tomatoes just alone with pepper and maybe some cottage cheese.
Jessica | Kettler Cuisine says
August 16, 2013 at 8:01 amTomato pie all the way…loaded with heirlooms, fresh mozzarella slices and basil.
Cynthia says
August 16, 2013 at 9:04 amLove 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
August 16, 2013 at 9:36 amWith burrata, basil, olive oil, S&P.
Kate says
August 16, 2013 at 10:11 amI love making simple caprese with fresh pesto on top.
Sydnie Cunningham says
August 16, 2013 at 11:01 amWith sea salt :)
Avi says
August 16, 2013 at 12:19 pmYum! Sprinkle with some salt or tossed into a home made pasta salad!
Richelle S says
August 16, 2013 at 12:25 pmThese look AMAZING! I love any tomato, but especially Heirloom! And I just love to eat them by themselves!
[email protected] says
August 16, 2013 at 12:43 pmMy 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
August 16, 2013 at 12:56 pmI love using heirloom tomatoes in fresh salads and omelets!
I WIlkerson says
August 16, 2013 at 12:58 pmRoasted topped with parmesan & herbs, or chopped with basil and feta, or on pasta, or… BTW your tomato cups look amazing!
Tatiana says
August 16, 2013 at 1:03 pmI 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
August 16, 2013 at 1:30 pmI love them chopped with olive oil, salt, pepper, and diced avocado!
Jill_R says
August 16, 2013 at 1:41 pmThey look so good! I would make a salad with them. Great giveaway, thanks!!
Gerry @ Foodness Gracious says
August 16, 2013 at 2:07 pmI lobe them sliced and tossed with some olive oil and sea salt. Then chuck em’ over some creamy burrata or mozzarella!
Emily says
August 16, 2013 at 2:26 pmAm I boring if I say I love them in your standard caprese salad?
Nicole Flynn says
August 16, 2013 at 2:29 pmA healthy shake of salt & pepper. Yum!
Melissa says
August 16, 2013 at 6:33 pmSliced and on a grilled cheese sandwich. Comfort food!
Urban Wife says
August 16, 2013 at 7:52 pmCan’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
August 16, 2013 at 10:48 pmThe 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
August 17, 2013 at 12:25 amMy favorite way is in a salad!
swati says
August 17, 2013 at 12:38 ami 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
August 17, 2013 at 6:32 amI just had a big slice of one on top of some smashed avocado toast. So good!
Liz says
August 17, 2013 at 8:13 amLove tomatoes also sautéed lightly with Spanish onions and green peppers. Yum
Theresa says
August 17, 2013 at 9:15 amSliced with a crumbled goat cheese and an aged balsamic vinegar..YUM!
Beth says
August 17, 2013 at 10:03 amI’m a sucker for tomato soup!
Art & Lemons says
August 17, 2013 at 10:21 amA 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
August 17, 2013 at 10:38 amI love them on a good burger or in a salad where I can really taste their freshness.
Kim C. says
August 17, 2013 at 11:05 amI’ve never had heirloom tomatoes, but they look really good so I think I would enjoy them in a salad.
Kristen says
August 17, 2013 at 11:12 amI love them slightly roasted with some oil, salt, pepper, and lemon juice! Pair with some crunchy French bread and butter. Yum!
natalie g says
August 17, 2013 at 12:32 pmI love heirloom tomatoes lightly sauteed with garlic and shallots and mixed into pasta.
Laura (Blogging Over Thyme) says
August 17, 2013 at 2:19 pmLove to eat them with a bit of goat cheese or ricotta on toast! :)
Serena @Serena Bakes Simply From Scratch says
August 17, 2013 at 2:23 pmI love heirloom tomatoes with a pinch of sea salt and pepper plain or tossed with pasta. Yum!
Marty says
August 17, 2013 at 2:32 pmI love to just eat them sliced with just a little salt and pepper! Thanks for the giveaway!
kesha says
August 17, 2013 at 2:40 pmI love to use them in my bruschetta! Yummy! Your recipe looks delicious!
Jeana says
August 17, 2013 at 4:26 pmI love to have great tomatoes with a sprinkle of salt, mozzarella and basil. Simple + perfect!
Rena says
August 17, 2013 at 8:40 pmFresh from the vine! Love summer tomatoes, can’t get enough!
Calli says
August 17, 2013 at 9:40 pmI love to make mango salsa!
Liz says
August 18, 2013 at 7:25 amI love tomatoes and would enjoy just a plain toasted tomato sandwich just as much as anything.
spoon-stories says
August 18, 2013 at 7:37 amVery 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
August 18, 2013 at 8:12 amI like using them as a snack with guacamole and cottage cheese! It’s a nice filling flavorful snack
demureprincess7(at)gmail(dot)com
Kimberly K says
August 18, 2013 at 10:36 amWith sliced mozzarella, salt and olive oil or with balsamic vinegar drizzled over the top with chopped basil
Patti says
August 18, 2013 at 12:35 pmYour 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
August 18, 2013 at 12:45 pmI love to make salsa with them :)
kolpin says
August 18, 2013 at 9:33 pmlove 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
August 18, 2013 at 11:05 pmI loved your frito cups! My favorite way to eat heirloom tomatoes is by making bruschetta with them with loads of olive oil!
Liz says
August 19, 2013 at 7:57 amI just like them plain on toasted sourdough bread with lots of pepper and a little salt.
Melissa P. says
August 19, 2013 at 12:22 pmI 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
August 19, 2013 at 9:43 pmTabouli 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
August 25, 2013 at 8:24 amYUM! 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
August 27, 2013 at 1:04 pmI love eating tomatoes with a little olive oil, vinegar, salt, pepper, feta and avocado!
Cookie and Kate says
August 28, 2013 at 6:19 pmTime 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
September 1, 2013 at 1:16 pmJust made a beautiful goats cheese & tomato tart with fig spread and dijon mustard… absolutely divine!
anna mikle says
December 5, 2013 at 10:19 pmthankx
i will write here
http://www.aroundthe-world.info/heirloom-tomato-frico-cups-2/
susie t. gibbs says
December 21, 2013 at 6:56 amLovely presentation of a gorgeous combination!
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sissyintexas says
July 14, 2014 at 9:59 pmSalt and pepper! A little basil if I have some.
Stephanie says
September 10, 2014 at 8:48 amMy 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!
[email protected]://silvertheology.com/UserProfile/tabid/145/userId/76163/Default.aspx says
September 19, 2014 at 9:35 amLooks are perhaps not usually a number one priority for girl
but instead a sense of protection. Rehash how you invested
your prom night and with whom as you-go through these moldy yearbooks.
Every one of us wants to move forward in our existence.
Peggy says
July 9, 2015 at 11:22 amI love them sliced with salt and pepper!
J Petranovich says
July 9, 2015 at 1:20 pmDrizzle of olive oil and some sea salt.
Rebecca Fountain says
July 20, 2015 at 12:30 pmI love heirloom tomatoes sliced with Kosher salt, fresh ground pepper, EVOO and fresh basil. I am eager to try the Parmesan cups!
mindy says
July 23, 2015 at 9:18 pmI love them sliced thinly, with basil, balsamic vinegar (Ariston!), Pumpkin seed oil drizzle, basil, thyme, salt and sheep feta.
Gary Crispens says
July 30, 2015 at 3:14 pmWho 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
November 22, 2016 at 2:05 pmOur 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
January 27, 2017 at 7:30 amHey 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
April 7, 2017 at 1:19 pmThis 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
November 25, 2017 at 4:22 pmI bet it would be faster to turn the muffin pan upside down & press the cheese rounds over it. I’m trying this.