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.
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
1 high-fat meat, 2 fat
I love this appetizer! It is light and fresh. Prep was very easy.
Gorgeous and delicious!