For these little treats, I basically took the idea of Parmesan tuiles with chopped tomatoes - which I saw in a recent issue of Food & Wine, I think - and went all autumnal (or winter-nal, new word!) on it. I can never decide which cheese is my favorite for pears, bleu, brie, Gruyere, or Manchego, but it seemed to me that Manchego was really the only one that could possibly work for tuiles, so, decision made! <br />The salad has a good deal of sweet in it, to contrast with Manchego's saltiness, but there's a bit of savory too, because, well, that's what I wanted. These would be great to put out at a party, if you don't find you accidentally ate them all, all by yourself while standing in the kitchen.

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