In a large bowl, combine the quartered cherry heirloom tomatoes, sliced roasted red bell pepper, capers, and chopped parsley. Drizzle with extra-virgin olive oil and freshly squeezed lemon juice, then add lemon zest. Season with kosher salt and pepper to taste. Toss until well coated and set aside.

Preheat your oven to 375°F (190°C). In a mixing bowl, blend the freshly grated parmesan cheese and lemon zest until evenly combined. On a baking sheet lined with a Silpat mat, drop rounded tablespoons of the cheese mixture, spacing them about two inches apart.

Bake for about 8 minutes or until the edges turn golden brown. Keep a close eye to ensure they do not burn.

Once lightly browned, remove the baking sheet from the oven. While they are still warm, use a spatula to lift each frico and place it into a muffin tin, pressing gently to create cup shapes.

Allow the frico cups to cool for a few minutes. Spoon generous amounts of the heirloom tomato salad mixture into each parmesan cup. Garnish with crumbled goat cheese and additional cracked pepper if desired. Serve at room temperature.