Who doesn’t like a good Frico! (Cheese crisp)
Cheese, bacon, jalapeño — who could not like any appetizer with those ingredients and how could you make an easier appetizer than this recipe for a very thin and crisp bite to go with your favorite cocktail or glass of wine.
I don’t want to talk about the pandemic ( or the fact I have had my first shot) or the freezing temperatures or anything else that I don’t have any control. When things don’t go the way I would like them to I cook and I cook and I cook then I may make a cocktail or two.
Ya say “what’s a frico” ? Well it is a dish from Italy the consist mainly of heated cheese that melts and turns into a lacy crisp. There is a version that is thicker made with potatoes, onions and other vegetables but the one I’m making is another version that I think most Americans probably make and it is simply a thin layer of shredded cheese added on a hot frying pan and cooked until the cheese becomes slightly crispy. While warm, the frico can be molded into a bowl or little cup where you could add toppings etc. I’m going to have to try the other version sometimes because it looks like a thick potatoey pizza.
Cheeses that can be used to make these cheese, spicy little bites are cheddar, asiago, parmesan, the traditional Montage, aged gouda and Manchego or any hard cheese would work. You can also add crushed cumin or fennel seeds to the cheese mixture. My mouth is watering and I can’t wait to try some of the different variations. And, a little dab of sour cream would be great on these little crisp.
We are through the worst of the winter and other things , I think (hope) things are improving with that unmentionable germ so let’s get on with living. I want to have a cocktail party, I want to cook, I want to have friends over (new friends when we make some), I want to experiment with the kazillion recipes I’ve been saving for the last year. I want some of my cute little plates out of storage to use with my new appetizers and drinks. My little plates may be hard to come by since they are buried somewhere in about 100 boxes in storage. Waaaaah!
BLAST FROM THE PAST: I just posted this recipe for Cream of Cabbage Soup last spring at the beginning of the pandemic when we all had to stay in and there was nothing better to do than try some new recipes. With St. Pat’s quickly approaching I thought this bowl of soup might just hit the spot.
Fry the bacon and the chop or crumble into small pieces.
Sprinkle the cheese into 3-4″ rounds then spread out evenly.
Top with jalapeño slice and a little bacon crumbles.
Yum, Yum, Yum, what more can I say.
Bacon, Jalapeno and Cheese Frico
- 10 oz. cheese grated*
- 1 Tbsp. flour
- 4-5 fresh jalapenos sliced
- 5-6 slices bacon fried crisp and crumbled
- Preheat oven to 375° 6-8 minutes
Toss together the cheese and flour. Heat a nonstick skillet over medium low heat and sprinkle about 1 1/2 tablespoons of the cheese mixture onto the cookie sheet in 3-4" rounds. Spread the cheese evenly with a fork. Repeat with the rest of the ingredients leaving about 2" between each round. Top each circle with at least one slice jalapeño and a little of the crumbled bacon. Bake 5-6 minutes
- Use a spatula after they have cooled to remove to a paper towel. When cooled store crisp in airtight container for up to 2 days. If you want a shaped frico (like a taco shell) drape over a small bottle or dowel when you first take them out of the oven. Or, you can roll into cylinder. If you want these just a little curved to add in some extra toppings, lay them over a rolling pin and you will get a slight curve on the sides..
Cheese suitable for fricos are finely grated fresh parmigiana, asiago, aged cheddar, gouda, manchego or any other hard cheese. Montasio cheese is the traditional cheese used for making frico.
Additions you may want to try are lightly toasted cumin, caraway or fennel seed.