Point Reyes Toma Frico with Pea Puree Recipe

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Point Reyes Toma Frico with Pea Puree

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From: EatingWell Magazine, March/April 2017

A frico is a cheese crisp that can be eaten plain or topped like a cracker. These are made with nutty, creamy and buttery Point Reyes Toma cheese from California's Marin County, but they're also delicious made with aged Gouda or Manchego cheese.

By: Lisa Weiss

Nutrition profile

Ingredients 6 servings

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Original recipe yields 6 servings

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Fricos
2 cups shredded Point Reyes Toma cheese, aged Gouda or Manchego cheese
Cayenne pepper (optional)
Pea Puree
1 cup peas, fresh or frozen
¼ cup extra-virgin olive oil

2 tablespoons fresh mint
1 tablespoon lemon juice
¼ teaspoon kosher salt
½ teaspoon ground pepper
Microgreens for garnish

Preparation

Prep
35 m
Ready In
35 m

To prepare fricos: Preheat oven to 375°F. Line a large rimmed baking sheet with a silicone baking mat.
Mound 12 heaping tablespoonfuls of cheese 1 to 1½ inches apart on the prepared baking sheet. Spread each mound out slightly to an even 2-inch round. Sprinkle lightly with cayenne (if using). Bake until the cheese is melted, lightly browned and crisp on the edges, 10 to 15 minutes. Let cool for 2 minutes, then transfer to a wire rack until completely crisp, about 10 minutes.
To prepare pea puree: Meanwhile, bring a large pot of water to a boil. Add peas and cook until bright green and tender, 2 to 3 minutes. Drain and rinse well with cold water.
Transfer the peas to a blender or mini food processor; add oil, mint, lemon juice, salt and pepper and process until smooth.
To serve, top each frico with about 1 tablespoon pea puree. Garnish with microgreens, if desired.

To make ahead: Store fricos (Steps 1-2) airtight at room temperature for up to 1 day. Refrigerate pea puree (Steps 3-4) for up to 1 day.
Equipment: Silicone baking mat, mini food processor

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Nutrition information

Serving size: 2 fricos each
Per serving: 203 calories; 17 g fat(7 g sat); 1 g fiber; 5 g carbohydrates; 8 g protein; 18 mcg folate; 27 mg cholesterol; 1 g sugars; 0 g added sugars; 529 IU vitamin A; 11 mg vitamin C; 188 mg calcium; 1 mg iron; 235 mg sodium; 73 mg potassium
Carbohydrate Servings: ½
Exchanges: 1 high-fat meat, 2 fat