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by on September 19th, 2013

Rosemary Goat Frico

Goat milk cheddar make these even the more wonderful.

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I’m sure if you haven’t made frico you have at least eaten them. Some of our local groceries sell them but why buy something you can make in your own kitchen and put your own spin on them and of course they taste even better.

This simple little crisp is nothing more than cheese, a pinch of flour, and whatever you want to add in for a different twist. In America these are called Cheese Crisp and in Italy frico. Now you tell me which one has the most appetizing sound — Free-co or Cheese Crisp.  I’m going with Frico. These little bites of cheesy bliss make the perfect simple appetizer for any meal and just think about the holidays to come and how you don’t want to over feed your guests on appetizers before the big meal. Put a few of these out with glasses of wine or cocktails and they will be happy until you ring the dinner bell.

We were out on the lake last weekend with friends and my husband had smoked a brisket for dinner on the lake. My friend, Peggy, made cheddar frico which we gobbled up while floating on our noodles in the lake. These lacy crisp took my mine off the fact that I had been watching “gator weekend” on sci-fi all day and was anticipating an attach from dino-gator or some other creature like the giant python that I saw fight the dino-gator. Her container of Frico were gone in a flash by 6 noodle floating friends with a glass of wine in one hand and a Frico in the other.

I still had some goat milk cheddar and a little chunk of parmesan and with a snip of rosemary from my garden and a few grinds of black pepper these were a snap to throw together. Now let’s see how long they last in my house. Guess I better go take my hub one before I eat them all.

My next attempt is going to be to try cheddar with caraway seeds. I love that combination. I also tried curling one over a wine bottle neck and a rolling pin but you really have to work quickly and get them out of the oven before they start crisping up.

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About 8 ounces of goat milk cheddar and Parmesan.

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Finely mince fresh rosemary.

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Add the minced rosemary to the 5-6 cups of grated cheese.

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Sprinkle the one tablespoon of flour over the cheese and toss with your fingers to distribute the flour through the cheese.

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Put about one heaping tablespoon of cheese onto the lined cookie sheet.

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Use your fingers to spread out the cheese to about 3-4″ circles.

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First few out of the oven.

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This is the shell I tried to make draping over the neck of a wine bottle.

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Rosemary Goat Frico

5 oz. of goat cheese cheddar (white), grated (do not use regular goat cheese)
3 oz. of grated fresh parmesan cheese
1 Tbsp. flour
2 tsp. finely minced fresh rosemary
a few grinds of cracked black pepper, coarse grind

Preheat oven to 375°.

You want about 5 cups of grated cheese. Put this in a bowl and sprinkle on about 1 tablespoon of all-purpose flour. Add in the fresh minced rosemary and a few grinds of black pepper on coarse grind.

Line cookie sheets with either parchment paper or silicone pads (Silpats). Take about one heaping tablespoon of cheese mixture and put on cookie sheet about 4″ apart. (I put only about 6 per sheet). Using your fingers, spread out the cheese to about a 3″ circle. If there are gaps in the cheese, don’t worry, they will melt together creating a lacy cracker.

Bake in 375° oven for about 10 minutes or until they start to brown a little. Do not over bake as they may taste bitter. Remove from oven and let cool a couple of minutes on the cookie sheet and then remove them to a wire cooling rack to finish cooling.

Repeat with more cheese and continue until you have baked all your frico crisp. I had two sheets going at a time.

Store 3-5 days in airtight container with wax paper between layers. Store at room temperature.

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Don’t these Frico chips make even a plate of tuna salad look better.

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