INGREDIENTS
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6 tablespoons freshly grated Parmigiano-Reggiano cheese
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1 1/2 tablespoons unsalted butter, softened
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1 tablespoon plus 2 teaspoons all-purpose flour, plus more for pressing
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Freshly ground pepper
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1 1/2 cups finely diced heirloom tomatoes
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1 tablespoon snipped chives
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1 teaspoon coarsely chopped tarragon
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2 teaspoons extra-virgin olive oil
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Salt
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