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. Source: EatingWell Magazine, March/April 2017

Lisa Weiss


Pea Puree


Instructions Checklist
  • To prepare fricos: Preheat oven to 375 degrees F. Line a large rimmed baking sheet with a silicone baking mat.

  • Mound 12 heaping tablespoonfuls of cheese 1 to 1 1/2 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

Nutrition Facts

203 calories; 17.4 g total fat; 6.7 g saturated fat; 27 mg cholesterol; 235 mg sodium. 73 mg potassium; 4.8 g carbohydrates; 1.4 g fiber; 1 g sugar; 7.6 g protein; 529 IU vitamin a iu; 2 mg niacin equivalents; 11 mg vitamin c; 18 mcg folate; 188 mg calcium; 1 mg iron; 10 mg magnesium;

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Gorgeous and delicious! Read More