Asiago-Pepper Frico
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- Carbohydrate 0 g(0%)
- Cholesterol 6 mg(2%)
- Fat 2 g(4%)
- Fiber 0 g(0%)
- Protein 3 g(7%)
- Saturated Fat 2 g(8%)
- Sodium 130 mg(5%)
- Calories 37
Preparation 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. 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. Frico can be prepared 1 day ahead. Store airtight in single layer at room temperature.
Preparation 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. 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. Frico can be prepared 1 day ahead. Store airtight in single layer at room temperature.
