Fricos – shredded cheese baked into a crunchy wafer.

Perfect for a snack, or a crumble for your salad or meal, Frico, an Italian dish traditionally made with Parmesan, was originally made to reuse cheese rinds. But you can get creative with which cheese you use…just make it a firmer cheese that’s easily grated.

Cheese Fricos

(from Cowgirl Creamery Cooks Book)

4 oz Parmesan cheese, grated (or any grating cheese)

Preheat the oven to 375 Degrees.

Line a baking sheet with parchment paper or a silicone baking sheet. Use a tablespoon to measure a spoonful of the grated cheese. With your fingers, shape the cheese into mounds, arranged around 4 inches apart.

Bake just until the fricos begin to color, turning golden brown, 2 to 4 minutes. It’s easy to burn them, so as soon as you notice them darken and smell their fragrance, take them out of the oven. Let them cool on the baking sheet for 3 minutes and then use a metal spatula to transfer the fricos to a wire rack to cool completely.

If you like, you can make these up to 2 days ahead. Store them in an airtight container in a cool, dark spot with wax paper between them so they don’t stick together.

Or click HERE to try Toma Frico with Nuts and Seeds from Point Reyes Farmstead.