Parmigiano-Pistachio Frico

Submitted by:
A light crisp cheese bite that is great with champagne.

Difficulty: Easy - for beginners
Serves: 8-10

Preparation time:
Cooking time:

Dietary guidance: v g 

Tags: cheese · snack · side · appetizer ·

Ingredients

6 oz Parmiagiano-Reggiano, finely ground in a food processor (1 1/2 cups)
1 1/2 oz shelled, chopped pistsachios

Method

Preheat oven to 350 degrees

Line 2 baking sheets with parchment. Sprinkle 1 tbls of cheese on the parchment in a line 4" long and 1" wide. Repeat to make more lines spaced about 1 1/2" apart (12 per sheet). Bake one sheet at a time each for 7 minutes. Remove each sheet from oven and and sprinkle frico with pistachios; a bout 1/2 tsp each. Return to oven and bake until bubbling and golden brown; about 3-5 minutes.

Transfer the parchment to a rack and gently loosen the frico with a thin metal spatial. Repeat with other sheet. Let cool completely before serving. Will keep airtight in the refrigerator for up to 5 days

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