Frico Cups with Herbed Goat Cheese |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 24 |
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It's very important to use freshly shredded Parmigiano-Reggiano preferably shredded with a Microplane for these parmesan crisps (called frico). The consistency and volume of pregrated cheese is quite different and can result in cups that are heavy and chewy. Active time: 40 min Start to finish: 40 min Ingredients:
1 cup finely shredded fresh parmigiano-reggiano (3 oz) |
1 tablespoon all-purpose flour |
4 oz soft mild goat cheese (1/3 cup) at room temperature |
3 tablespoons heavy cream |
1 1/2 teaspoons finely chopped fresh chives |
1 1/2 teaspoons finely chopped fresh flat-leaf parsley |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
garnish: tiny mesclun leaves such as baby romaine, arugula, and red mustard |
Directions:
1. Stir together parmesan and flour with a fork. Heat an 8- to 10-inch nonstick skillet over moderately low heat until hot. Sprinkle 2 teaspoons parmesan mixture into a 2 1/2-inch free-form round in skillet and cook until cheese is set, about 10 seconds. Loosen edge of frico with plastic spatula, then turn over and cook 5 seconds more. Immediately transfer frico to a muffin cup, lightly pressing it in, and remove from cup once crisp, about 30 seconds. Make more frico cups in same manner.
2. Stir together goat cheese, cream, chives, parsley, salt, and pepper and transfer to pastry bag (if using). Tuck a mesclun leaf inside each cup, then pipe (or spoon) in herbed goat cheese to fill two thirds of each cup.
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