Point Reyes Toma Frico with Pea Puree

Point Reyes Toma Frico with Pea Puree

1 Review
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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Prep

  • Ready In

  1. To prepare fricos: Preheat oven to 375°F. Line a large rimmed baking sheet with a silicone baking mat.
  2. 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.
  3. 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.
  4. Transfer the peas to a blender or mini food processor; add oil, mint, lemon juice, salt and pepper and process until smooth.
  5. 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

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

Reviews 1

May 09, 2017
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By: Carolyn Malcoun
Gorgeous and delicious!
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