Fricos
Fricos are basically fancy cheese crisps, and about the easiest little cocktail hour snack you can make. They also make a pretty snazzy salad toppers, soup garnishes, pasta garnishes … you get the picture. Start by making them and eating them straight, and then you’ll come up with more ways to use them.
Makes 16
1 cup shredded cheese (I like Parmesan, Gruyere and sharp Cheddar for these)
Spices or chopped herbs as needed (totally optional; I usually use chili powder, everything bagel spice blend, nigella seeds, chopped rosemary or thyme)
Heat your oven to 375 degrees F, and line a sheet pan with a silicone baking mat or parchment paper.
Place a large pinch (about 1 ½ tablespoons worth) of cheese onto the mat and spread gently with your fingers or a fork into a 4-inch round. Make sure the cheese isn’t mounded in any one spot; you want it distributed in a lacy pattern. This is one of the few times in life more cheese is not the answer. Repeat with the remaining cheese; you’ll need to cook this in batches. If you like, add a pinch of spices or herbs to the top of each cheese mixture.
Place the pan in the oven and bake for 5 minutes. Check the fricos; they should be just starting to brown. They will probably need another minute or two, but when toasting cheese, I say you can never be too careful and risk burning them (and even when they are fully browned, they are bitter instead of toasted-cheesy.
Remove the pan from the oven and let the fricos sit for a minute to firm up before transferring them to a cutting board or plate. If you like, place them on a rolling pin or bottle turned on its side so they firm up as little curves.
These will last a day if stored in an airtight container, but who are we kidding here?