Friday, May 20, 2011

Tomato Confit Chips and Roasted Kale

I just purchased a great new cookbook about restaurant recipes from Harrah's casinos, The Seven Stars Cookbook. A tomato chip recipe looked fun - brushing a thinly sliced tomato with olive oil, sprinkling with a tiny bit of sugar and then turn over after 10 seconds, place on a silpat and bake in a 250 degree oven for 1hour ( I found that they needed a little more time) . Remove from oven when crisp and place on a plate lined with paper towels to completely cool. My son roasted kale to use as the green garnish, lightly tossing the fresh kale with lemon infused olive oil and a little salt He placed it in a 400 degree oven, watched carefully and removed it as the edges began to brown. Our tiny pimento cheese sandwiches look like they are topped with a red bow. I just love the shape of this tomato- perfect for this recipe. The unusual shapes and colors of heirloom tomatoes make them a great choice for these pretty little garnishes. Be sure to visit for some other delicious foodie treats.


Anita@Theycallmejammi said...

Would never have thought to make a tomato chip but they are gorgeous. Probably tasty too! Have a great Tuesday!

Mary said...

Oh what a star of a pimento cheese sandwich! Love the idea of a tomato chip & the kale as a garnish!