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Rosemary Goat Frico

Ingredients

  • 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

Instructions

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
  5. Repeat with more cheese and continue until you have baked all your frico crisp. I had two sheets going at a time.
  6. Store 3-5 days in airtight container with wax paper between layers. Store at room temperature.