Name: Roasted Tomato Bisque with Parmesan Crisps
Ingredients: 3 – 4 pounds ROASTED garden-fresh tomatoes that have skins and seeds removed ahead from running through a tomato ‘mill’.; 5 – 6 large garlic cloves, peeled and minced; 4 Tbsp. extra-virgin olive oil + 2 Tbsp. good quality butter; 1 tsp. freshly-cracked sea salt; 1 tsp. freshly-cracked black pepper; 1 medium onion, diced; 6 Tbsp. garden-fresh basil, freshly diced; 1 tsp. oregano freshly, minced or dried; 2 tsp. sugar; 2 cups chicken stock (if necessary for your taste preferences), which we don’t use because we like a thicker “pure-tomatoes-only” soup.; ½ cup heavy cream; more freshly diced basil; some garlic salt (if desired); A nice-sized chunk of Parmesan (or Manchego) cheese, about 8 oz., cut up into 1″ cubes; Cooking spray

Ingredients

Units Scale

8 – 16 oz. imported Parmesan (or Manchebo if you prefer) cheese

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Instructions

Preheat oven to 400 degrees F.
Line the baking sheet with parchment paper.
Place a 1″ chunk or 1 heaping tablespoon of grated Parmesan cheese on the lined baking sheet.
Repeat with the remaining Parmesan, placing the chunks or grated mounds about 4 inches apart.
Bake at 400 degrees F for 5 – 10 minutes until golden and crisp.
Allow to cool on the baking sheet; they will firm up as they cool.
Gently and carefully remove each crips with a sharp, metal spatula for serving.