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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


Recipe Summary

35 mins
35 mins


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

2 fricos each
203 calories; protein 7.6g; carbohydrates 4.8g; dietary fiber 1.4g; sugars 1.4g; fat 17.4g; saturated fat 6.7g; cholesterol 26.6mg; vitamin a iu 528.9IU; niacin equivalents 2mg; vitamin c 10.9mg; folate 18.2mcg; calcium 188mg; iron 0.6mg; magnesium 9.6mg; potassium 72.8mg; sodium 234.6mg; calories from fat 156.9kcal.

1 high-fat meat, 2 fat