Lukewarm tomato salad with Parmesan chips and Parma ham

Name: Lukewarm tomato salad with Parmesan chips and Parma ham
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 125 g freshly grated Parmesan cheese; 750 g cherry tomatoes; 3 Shallots; 3 TABLESPOONS Olive oil; 4-5 Stem(s) Basil; 4 TABLESPOONS Balsamic vinegar; 1/2-1 TEASPOON Honey; 4 TABLESPOONS small Kalamata olives (pickled in oil); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Parma ham; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

125 g freshly grated Parmesan cheese
750 g cherry tomatoes
3 Shallots
3 TABLESPOONS Olive oil
4-5 Stem(s) Basil
4 TABLESPOONS Balsamic vinegar
1/2-1 TEASPOON Honey
4 TABLESPOONS small Kalamata olives (pickled in oil)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Parma ham
baking paper

Directions

1
Sprinkle Parmesan cheese in portions (in 2-3 portions, because you have to dissolve and shape them very quickly!) as small round cookies on a baking tray lined with baking paper and press them slightly flat. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. Then immediately remove from the baking paper with a knife and place over a bottle, rolling pin or thick spoon handle. Bake a total of approx. 12 racks. Wash the tomatoes. Peel the shallots and cut into slices.
2
Heat oil in a pan. Fry the shallots and tomatoes for 3-4 minutes. Wash basil, shake dry and chop leaves of 3 stems coarsely. Deglaze tomatoes with vinegar and simmer for about 1 minute. Add honey, chopped basil and olives and season with salt and pepper. Let the tomatoes cool down a little, then arrange them together with Parma ham and Parmesan chips and garnish with basil leaves
3
Waiting time approx. 15 minutes