Parmesan Wrapped Tomato Bites

by Heather on September 1, 2011

I don’t know about you but when it comes to appetizers I kind of freak out.  In a bad way.

It’s just something about finding that perfect little bit to really tickle someone’s tongue that makes me nervous.  What if it’s not perfect?  What if they’re not tickled?  What if I make too many or too few or it’s too good and the rest of the meal sucks?  Or even worse – what if it’s just not good enough?

It’s a little nerve-wracking in case you couldn’t tell.  And even though it’s probably just me, I feel like honesty is key here and I’m telling you:  freak out central.

When I was in college I worked in a school-owned restaurant for my degree and these parmesan crisps were always on the menu for the salad bar.  They’re so easy to make and a little too easy to eat, but pop in a cherry tomato for some color and you’ve got a fun, impressive, one-bite appetizer that everyone will love.  Don’t love tomatoes?  Take it out and eat the crisp itself!  Add a little basil for a perfect pairing.  And make sure you make too many of them…these are one appetizer that it’s OK to overdose on.

PARMESAN WRAPPED TOMATO BITES

  • 1 pint cherry tomatoes
  • 10 oz shredded parmesan cheese (you can do freshly shredded or buy the pre-packaged kind depending on your time limits)
  • toothpicks
  • sprinkling of pepper to taste

Preheat oven to 350.  Line 2 large baking sheets with parchment paper – this is VERY important.  It’s cheese so it will stick and parchment is pretty much the only thing besides a Silpat that will work with this!  Using a tablespoon make mounds of cheese about 1 inch apart on the baking sheets.  Pop in the oven at 350 for 4-6 minutes.  Check after 4 minutes to see where they’re at; you want the edges to be golden brown but the center will likely still be lighter.  Remove from oven and let sit for about 3-4 minutes.  Carefully remove each crisp from the sheet and wrap around a cherry tomato, then skewer with a toothpick.  Repeat!  Once they’re all done they will be golden brown and deliciously wrapped around that little piece of summer fruit and ready for your guests, but remember you can always sprinkle with pepper or add a little basil to make ‘em extra fancy!

Hey, I try to keep the freakouts to a minimum.  Cheese kind of does that to me!

 

Pssssst!  Don’t forget to enter the Bertolli Giveaway if you haven’t already!

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{ 20 comments… read them below or add one }

1 Jessica @ How Sweet September 1, 2011

these are so cute!

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2 brandi@BranAppetit September 1, 2011

I want these! They are so adorable

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3 Emily September 1, 2011

Ohmygoodness!!! These are just fabulous.

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4 Lauren at Keep It Sweet September 1, 2011

These are so great, what a fabulous party food!

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5 Gina @ Running to the Kitchen September 1, 2011

Very cute! I just made parmesan + rosemary crisps to top a salad the other day. This is a great adaptation for an appetizer!

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6 KC Quaretti September 1, 2011

These are too cute for words and I just know they are super delicious! Have been making the parmesan crackers for years but this pairing is genious!

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7 Alicia @ AliGirl Cooks September 1, 2011

I love these! They look fancy but are so easy!

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8 Estela @ Weekly Bite September 1, 2011

Cute is the perfect word to describe these!! It’s the perfect little appetizer :)

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9 Emily @ A Cambridge Story September 1, 2011

Wow, these are fancy but really simple. A must make for my next gathering!

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10 Delishhh September 1, 2011

What an awesome idea – would have never thouht of this. Love it – doing at my next party!

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11 Kristina @ spabettie September 1, 2011

oooh, I can almost taste them now… crunchy salty with the freshness of tomato… perfect!

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12 sarah@spinach and spice September 2, 2011

So cute, simple, and a great appetizer! Yum. I did grilled parmesan and garlic tomatoes the other night and they were fabulous.. these look even better!

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13 Elle September 2, 2011

Oh my gosh! I don’t think there’s anyone out there that wouldn’t love these! They’re so cute, too.

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14 Oriana September 5, 2011

sooooo pretty! i make them cup shaped and serve risotto in them…but they’re not as cute as yours

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15 The Food Hunter September 6, 2011

I’m always looking for cool appeitzers to try. This one is perfect.

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16 janetha September 7, 2011

well aren’t these just the cutest?!?!

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17 Chris @ TheKeenanCookBook September 20, 2011

These look really good! Dangerously simple. I could see myself eating most all of them. heheh

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18 Kay May 24, 2012

I nade these & also cheddar ones. I used foil with cooking spray on my baking sheet& it worked great. I also added a sm. basil leaf to some…yum! Some I just left as.plain round cheese crisps after draining on a napkin, paper towel or a paper plate

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19 cyn December 12, 2012

Total FAIL. After 8 minutes the cheese was still pale. And then you had to work crazy fast to have the cheese soft enough to wrap around the tomatoes and you will have blisters on your fingers! Sorry, so wanted to take these to a party on Friday. Can not do.

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20 Heather December 13, 2012

I’m sorry they didn’t work out for you Cyn :( The only thing I can think of is if there’s a major difference in our oven temperatures or if the parmesans we used were different somehow?

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