8 ripe heirloom tomatoes or vine-ripened tomatoes
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped chives
2 ounces shaved Parmesan
4 ounces arugula greens
2 tablespoons vinaigrette
Salt and freshly ground pepper to taste
Spread 1-1/2 cups of coarsely grated Parmesan on a baking tray in four 4-inch rounds. Bake at 350 F for 20 minutes or until cheese disks are crispy. Remove from oven.
Slice tomatoes evenly and arrange in overlapping circles on each cheese disk. Brush with olive oil and balsamic vinegar and sprinkle with chives. Toss arugula with vinaigrette and pile on top of each tart. Sprinkle with Parmesan and serve immediately.
Serves 4.
