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
PrintIngredients
For Heirloom Tomato Salad
- 1 pound cherry heirloom tomatoes , quartered
- ⅓ cup roasted red bell pepper , thinly sliced
- 2 tablespoons capers
- ¼ cup parsley leaves , roughly chopped
- ½ small lemon , juiced and zested
- 2 tablespoons extra-virgin olive oil
- kosher salt and freshly ground black pepper
- goat cheese crumbles for garnish
For Frico Cups
- 2 cups Parmesan cheese , grated
- 1 small lemon , zested
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 ¼ 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 ½ 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.
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Sara MacKay
I love them chopped with olive oil, salt, pepper, and diced avocado!
Tatiana
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!
I WIlkerson
Roasted topped with parmesan & herbs, or chopped with basil and feta, or on pasta, or… BTW your tomato cups look amazing!
Kristen B
I love using heirloom tomatoes in fresh salads and omelets!
[email protected]
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!
Richelle S
These look AMAZING! I love any tomato, but especially Heirloom! And I just love to eat them by themselves!
Avi
Yum! Sprinkle with some salt or tossed into a home made pasta salad!
Sydnie Cunningham
With sea salt :)
Kate
I love making simple caprese with fresh pesto on top.
Heather
With burrata, basil, olive oil, S&P.
Cynthia
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.
Jessica | Kettler Cuisine
Tomato pie all the way…loaded with heirlooms, fresh mozzarella slices and basil.
Liz
Love the tomatoes just alone with pepper and maybe some cottage cheese.
Gina Guthrie
In a caprese salad.
Katie
Just sliced with some salt!
Terri
You can’t beat a good heirloom with a little basil and mozz and a good balsamic glaze! Yum!
Shawn
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!
Jessica Z
My favorite way to enjoy heirloom tomatoes is sliced and grilled with olive oil, fresh basil, and garlic. The best summer picnic side dish!
Andrea Jones
I just like to eat them as a snack with a little hummus.
JenS
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
Noel
I love making a simple raw tomato sauce and mixing it with fresh pasta.
Holly B
With good mozzarella and basil :)
Karen
Caprese!
sarah k.
I love them with salt, mozzarella or in a salad, I am going to have to try your recipe it looks delicious.
Chung-Ah | Damn Delicious
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!
Chocolate Lover ^.^
My favorite way of using tomatoes is in tomato salad!
Karen
My family LOVES BLT’s!!
I will only make them with homegrown tomatoes so they are still waiting for them to ripen
natalie @ wee eats
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!
Laurel H
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.
Emely
Oh, what a wonderful giveaway!
I love it on sandwich with mozzarella cheeze and pesto. Yummie!!
Nina
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.
Cori
I toss heirloom tomatoes in pasta with basil and fresh mozzarella.
Joe
Salt and bite it
Nikki @NikSnacks
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!
Anna @ Crunchy Creamy Sweet
These heirloom tomatoes are gorgeous, Heidi! We love tomatoes on sandwiches and in salads!
Eileen T
Simply slice it, with olive oil, salt, pepper, and orange/lemon/or lime zest.
Ali | Gimme Some Oven
Gorgeous recipe, as always! I love them in bruschetta!
Kara
We buy them at the farm stand and eat them right out of the basket in the car.
Jennifer Ciniello
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!
Leanne T
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.
Katrina @ Warm Vanilla Sugar
Love this – and the Frico Cups are so fun!! Great recipe :)
Katie
I love to make a sandwich with wheat bread, mayo and the tomatoes with a sprinkle of sea salt.
rachel
In a lovely breakfast quiche
regina pahn
I love heirloom tomatoes with pasta, on a pizza and in a sandwich.
Julia
I love making bruschetta!
elizabeth
I grow them (the little ones) so I pop them in my mouth right off the vine. Warm and delicious!
Brooke Seipel
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).
Barbara Bradford
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
Kim Porter
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!
Michelle S
I like them with goat cheese and an herb vinaigrette. This recipe may be my new favorite!
Aimee Porter
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!
rachel
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!
Sandy Headtke
Sliced tomatoes, red onion, and avocado. Sprinkle of garlic season salt and drizzle olive oil and red wine vinegar
Adri @ Life Nourished
Spreading roasted garlic on top of crusty bread, drizzling with olive oil and then juicy heirloom tomato slices on top… yum!
Laura (Tutti Dolci)
I could make a meal out of these, love! I’d make caprese salad.
Sarah
I want to make some tasty bruschetta!
carly carter
I’m going with the old school tomato sandwich. Nothing beats, fresh tomatoes, sea salt, a bit of mayo on crusty bread.
Ashley @ Wishes and Dishes
I like to use them in a caprese salad!!
Kaitlin M
caprese salad!
Alice @ Hip Foodie Mom
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!
Lisa Evanoff
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
Lily Sheng
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.
Annalise @ Completely Delicious
Love the little parmesan cups!
Melissa M.
I enjoy eating them with a little salt or in a salad!
Maddie A
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.
Sarah
Just picked and raw, with some salt and pepper
Bev @ Bev Cooks
I like to eat them with my mouth!
Sunnie
I like them in salsa, or sliced with salt and pepper.
Lorie
I like to make fresh salsa, can eat it by the spoonful.
Amy S
I enjoy using heirloom tomatoes in a simple caprese salad.
Deborah
I would seriously eat one of these for breakfast!
Maria
These are too cute! And you can’t beat heirloom tomatoes!
Marnely Rodriguez-Murray
Love making tomato tarts on a puff pastry dough! Simple and delicious!
Angie Bennett
I have a recipe that makes marinated tomatoes with balsamic vinegar, spices and fresh herbs. It’s great alone or as a brushette.
Gail
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
Amber
These look delicious! I love heirlooms in pasta dishes or in caprese salad
JamieK
I love them simple. Halved, salted then tossed with a light vinegarette then sprinkled with oregano.
Rotem
Salad Salad Salad! with lots of olive oil and lemon, or maybe even Panzanella. Those tomatoes are so lovely!
Stacey
I love put them in a simple green salad.
Lee Ann L.
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!
Liz
Love to eat them just by themselves. They are so good. A little pepper does it for me.
Casey Stonecypher
Just a straight up tomato sandwich. White bread, mayo, salt and pepper, with big thick slices of tomato!
Abby
Literally, my favorite way to eat heirlooms is straight into my mouth! Sometimes with a sprinkle of sea salt.
Marissa
I like to eat heirloom tomatoes seasoned with salt and pepper over toast.
Karen D
I like to eat them ‘straight’ but if I need to cook/bake, I like a beautiful tomato tart
Kim S.
I usually eat them fresh with salt.
Penny
I would make a tomato tart. Your pictures are stunning.
Denise Wilson
fresh with salt!
Lynda M.
I love to roast them in the oven and serve over pasta – yum!
Tieghan
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
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.
KL
Tossed in olive oil with salt and pepper
Belinda @themoonblushbaker
The cup idea is creative, I normally make them as chips but this much cuter!
I can not wait for tomatoes to come in!
Alison
I love them straight off the vine, still warm from the summer sun, with maybe a sprinkle of salt.
Vee
I simply love them sliced and with a little bit of kosher salt.
JC Carter
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.
Ellen M.
Definitely Caprese Salad. I don’t like to do too much to them, so the beautiful fresh flavor shines. Many thanks!
Ashley
I love them in omelettes!
Elizabeth G.
I like them in quiches!
Dorca M.
I love to eat them just with salt and olive oil.
Averie @ Averie Cooks
I recently have been canning heirlooms and have a post about it probably next week. I love tomatoes in any way, shape, or form!