Oven-Baked Cheese Crisps
These are an oven-baked version of the Italian frico. It's
just basically thin rounds of baked cheese. One of the cool things about it is
that they are moldable when still warm. If you drape them over an upturned
glass, they will form a cup that you can fill with anything you like. It makes
a really nice presentation for a party.
Ingredients:
- 1 cup
grated hard cheese (such as Parmesean) - NOT the dried powdery stuff
Preparation:
Preheat oven to 350 F.
Note on type of cheese: You can use any kind, really, but the results
will be different. Hard cheeses, such as Parmesan, Romano, Asagio, etc, will
make a crisp "shell," whereas cheddar will be more chewy and
"lacey" (the fat separates out), though still firm. Softer cheeses
such as mozzerella will not work well.
Toss cheese with any seasonings you'd like -- garlic powder (about half a
teaspoon for a cup of cheese), hot pepper powder, even cinnamon. Or leave
plain.
Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking
sheet covered with a
silicone
mat or parchment paper oiled on both sides. Flatten the tops so they are in
more or less an even pile. There should be at least two inches between smaller
mounds, 4 inches between larger ones.
Bake 5 to 6 minutes until they are a light golden brown (they will be a little
darker at the edges). It happens fast, so watch carefully.
If you want to mold them into a shape, you want to "drape" them while
still warm. You can make cups over an upturned glass, or "taco shell"
shapes by draping over any cylindrical object that is at hand (rolling pin,
side of glass)
Serving Suggestions: Fill with fruit, dip, salad. Spread flat ones with
sugar-free
jam (I'm not kidding), or any spread you want, or eat plain.
