Parmesan Crisps and Baskets (Frico)

  Home  |  Recipes  |  Diet Recipes  |  Dinner Party Menus  |  Food History  |  Culinary Dictionary  |  Diet, Health & Beauty

Called "Frico" from the Friuli region of Italy, these delicious wafers are spoonfuls of grated cheese that are baked and cooled. Great served with cocktails or wine, filled with your favorite filling for appetizers, or as a garnish with main courses or salads.

Check out Linda's Appetizer Recipes for more great appetizer ideas.

Parmesan Crisps and Baskets (Frico)

8 ounces freshly grated Parmesan-Reggiano, Montasio, or Asiago cheese*
1/4 teaspoon black pepper (optional)

* Use a stainless-steel grater, preferably one with small perforations or slits of half-moon-like cutting edges using largest holes.

Preheat oven to 350 degrees F. Place oven rack in the middle of the oven. Line a lightly greased baking sheet with parchment paper or line a large baking sheet with a nonstick liner (such as a silpat). NOTE: I prefer using the silpat.

Spoon level tablespoon-size mounds 4-inches apart on baking sheet; gently spread or pat mounds into 3 1/2-inch long ovals in an even thickness with your fingers. NOTE: If you make them too thick they will be chewy rather than crispy, and if you brown them too much they will taste bitter.  I also find it easier to make a small batch at a time, 6 to 8 on a baking sheet. This allows me to work with them while they are still warm.

Store between layers of wax paper in an airtight container at room temperature for up to one week.

Photo shows how they spread out after being baked.

Rosemary Parmesan Crisps - Add 2 tablespoons finely chopped fresh rosemary leaves to the grated parmesan cheese.

Cumin Parmesan Crisps - Add 1 teaspoon cumin, caraway, or fennel seeds.

Nut Parmesan Crisps - Sprinkle the top of each cheese circle with a little chopped nuts (of your choice). Bake as above.

Petite Parmesan Baskets - Preheat oven to 350 degrees F. Place oven rack in the middle of the oven. Line a lightly greased baking sheet with parchment paper or line a large baking sheet with a nonstick liner (such as a silpat). Gently spread or pat mounds into 2-inch circles with your fingers. NOTE: If you make them too thick they will be chewy rather than crispy, and if you brown them too much they will taste bitter.  I also find it easier to make a small batch at a time, 6 to 8 on a baking sheet. This allows me to work with them while they are still warm.

Bake 4 minutes or until bubbly and lightly golden; remove from oven and let parmesan crisps cool slightly, approximately 1 minute or until still warm and pliable and you can gently remove with a thin spatula. While still warm, press each of these rounds over an upturned egg carton cup, shot glass, wine cork, miniature muffin tins, or any small cup to form tulip shapes. Remove from mold when cool and setup. I like to fill these tiny baskets with Goat Cheese Mousse.

                   Warm mini parmesan crisps (fricos) placed on wine corks for molding.      Finished mini parmesan baskets cooling on cutting board.

Goat Cheese Mousse
6 ounces Ggat cheese
1/4 cup heavy cream
1/2 teaspoon fresh thyme, chopped fine
2 1/2 teaspoon fresh Italian flat parsley, chopped fine*
Coarse salt to taste
Freshly-ground black pepper to taste

* In the Springtime, when my herbs are in bloom, I substitute the fresh parsley for a combination of lavender flowers, garlic flowers, and basil flowers. Be creative!

Blend all ingredients together until smoother. Refrigerate until ready to use.
 

Large Parmesan Baskets - Gently spread or pat mounds into 4- to 5-inch circles with your fingers. Bake 4 minutes or until bubbly and lightly golden; remove from oven and let parmesan crisps cool slightly, approximately 1 minute, until still warm and pliable and you can gently remove with a thin spatula; press each of these rounds form them over an upside-down custard cup, drinking glass, or coffee cup.