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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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For these crisp cheese wafers, buy a six-ounce container of shredded Asiago cheese or a blend of Parmesan, Romano, and Asiago you'll use the leftover cheese in the Mock Risotto . Ingredients:
1 cup (packed) shredded asiago cheese or parmesan, romano, and asiago cheese blend (about 4 ounces) |
1/2 teaspoon freshly ground black pepper |
1/8 teaspoon cayenne pepper |
Directions:
1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix cheese, black pepper, and cayenne in small bowl. Spoon cheese mixture by generous tablespoonfuls in 6 mounds on each prepared baking sheet, spacing 3 inches apart. Using fingers, spread each mound evenly to 2 1/2-inch round.
2. Bake frico until deep golden and crisp, about 12 minutes. Remove from oven. Slide parchment with frico onto work surface and cool 5 minutes. Slide thin metal spatula under frico to loosen. Cool frico completely on parchment.
3. Frico can be prepared 1 day ahead. Store airtight in single layer at room temperature.
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