A quick and tasty appetizer or side is what I am all about! This recipe is a quick and simple dish to whip up for friends or family or just for a veggin’ out day on the couch! I actually developed this recipe based off of a delicious recipe I tried in Nashville, TN once. Tomatoes in the summer in the south are an absolute staple! So finding a fun way to spruce them up is a must! So tasty!
I should say… let’s whip it up… because there is barely any cooking involved here! Mostly whipping! So let’s whip it real good…. hehe 🙂
Supplies:
- Saucepan
- Immersion Blender
Ingredients:
- Heavy Cream
- Parmesan Cheese (High Quality)
- Coarse Salt
- Fresh Ground Black Pepper
- Heirloom Tomatoes
- Basil
Step 1: Heat & Melt
In a saucepan, add your heavy cream and shredded parmesan and bring to a low simmer. Simmer on low heat stirring continuously until all of the parmesan is melted and well combined.
Step 2: Cool & Whip
Allow the melted cheese mixture to cool completely (about 30 minutes). Then, put your immersion blender into the saucepan and whip the parmesan cream until it turns into whipped cream.
Step 3: Slice Tomatoes & Top
Cut the tomatoes into thin slices. Arrange the tomatoes flat on a platter or plate. Chiffonade your basil (or cut into thin strips). Sprinkle basil, salt, and pepper on your tomatoes. Top with the whipped parmesan! And serve!
Why high quality parmesan?
Low-Quality Parmesans have a high wax content and can make the whipped parmesan gritty or grainy. The higher the quality the better. This is probably best found in the deli section at your grocery store. The pre-bagged, pre-shredded parmesan will be waxier, so I would steer clear of those!
Other veggies with the parmesan whipped cream:
Can you put this parmesan whipped cream on other veggies? Absolutely! I really love this on roasted zucchini or roasted asparagus! It is so tasty! Also another really cool idea for the parmesan whipped cream is putting it as a spread on a charcuterie board! I have done this and WOW! So delicious!
Tomatoes with Whipped Parmesan
Notes
*Be sure to use a high-quality parmesan cheese, as low-quality pre-shredded parmesan has a high wax content and can cause your whipped cream to be gritty or grainy!
Ingredients
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese*, shredded
- 4 Heirloom Tomatoes, sliced
- 10 Basil Leaves, chiffonade or thinly sliced
- 1/2 tsp Coarse Salt
- 1/4 tsp Fresh Ground Black Pepper
Instructions
- In a saucepan, add your heavy cream and shredded parmesan and bring to a low simmer. Simmer on low heat stirring continuously until all of the parmesan is melted and well combined.
- Allow the melted cheese mixture to cool completely (about 30 minutes). Then, put your immersion blender into the saucepan and whip the parmesan cream until it turns into whipped cream.
- Cut the tomatoes into thin slices. Arrange the tomatoes flat on a platter or plate. Chiffonade your basil (or cut into thin strips). Sprinkle basil, salt, and pepper on your tomatoes. Top with the whipped parmesan! And serve!
Nutrition Facts
Tomatoes with Whipped Parmesan
Serves: 8
|
Amount Per Serving: 1/4 cup
|
||
|---|---|---|
| Calories | 178 | |
| % Daily Value* | ||
| Total Fat 15 g | 23.1% | |
| Saturated Fat 7 g | 35% | |
| Trans Fat 0 g | ||
| Cholesterol 40 mg | 13.3% | |
| Sodium 160 mg | 6.7% | |
| Total Carbohydrate 15.1 g | 5% | |
| Dietary Fiber 1.5 g | 6% | |
| Sugars 4.5 g | ||
| Protein 5.5 g | ||
| Vitamin A 30.7% | Vitamin C 60.2% | |
| Calcium 3.1% | Iron 3.1% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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