Parmesan crisps with rocket and cherry tomatoes

Ingredients

For 1 serving

• Parmigiano Reggiano25 g
• Arugula20 g
• Cherry tomatoes50 g
• Balsamic vinegar3 ml

Contains: lactose, sulphites

In season: June – September

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Finely grate the Parmigiano Reggiano and place it on the paper in 4 well-spaced mounds, spreading them into thin discs about 8 cm across.
3. Bake for 5–6 minutes, until the cheese has melted, is bubbling and pale golden: a few seconds more and it turns bitter.
4. Let the crisps cool on the paper until crunchy and they come away on their own; meanwhile wash and dry the rocket and halve the washed cherry tomatoes.
5. Dress the rocket and tomatoes with the balsamic vinegar and serve with the crisps.