Cheddar Frico with Chopped Tomatoes

Cheddar Frico with Chopped Tomatoes
Staff Writer
Fricos!
Molly Aronica
Fricos!

Have you ever ordered a salad or soup at a fancy restaurant that came to the table garnished with a paper-thin cracker made of cheese? Well that crispy, cheesy wafer is called a frico — and they couldn't be simpler to make. The thing to bear in mind when you're making this recipe is that timing is everything, if you take the frico out of the oven at the right time they'll be perfect, but if you forget and leave them cooking a minute or two longer then you'll be left with a burned mess.

These frico are made using an Irish cheddar, but most other hard and semi-hard cheeses can be used, parmesan and manchego are two varieties that would work wonderfully.

For 7 Cheesy Ways to Enjoy Irish Cheddar.

3
Servings
284
Calories Per Serving
Deliver Ingredients

Ingredients

For the frico

  • 4  Ounces  Kerrygold Aged or other medium-sharp Cheddar, finely grated using a microplane
  • 1  Tablespoon  salted butter

For the chopped tomatoes

  • 1  Pound  fresh tomatoes, chopped
  • 1/4  Cup  fresh basil leaves, chiffonaded
  • garlic cloves, finely chopped
  • Salt and black pepper
  • 1/4  Cup  extra-virgin olive oil

Directions

For the frico

Preheat the oven to 275 degrees.

Meanwhile, butter a baking pan (or use a Silpat if you want to omit the butter) and sprinkle a tablespoon of cheese at a time onto the pan, creating about six to eight 3-inch rounds, then bake in the oven and cook for 11 minutes.

Remove the frico from the oven and let them cool slightly before gently transfering them, using a thin metal spatula, onto a rolling pin. Drape each one lightly over the top of the rolling pin, making sure not to crack them, then let them cool fully in that position. 

For the chopped tomatoes

Combine all the ingredients in a mixing bowl and let the flavors marry together at room temperature for at least an hour before serving on top of the frico. 

Nutritional Facts

Total Fat
24g
34%
Sugar
6g
7%
Saturated Fat
19g
79%
Cholesterol
25mg
8%
Carbohydrate, by difference
11g
8%
Protein
7g
15%
Vitamin A, RAE
147µg
21%
Vitamin C, total ascorbic acid
22mg
29%
Vitamin K (phylloquinone)
70µg
78%
Calcium, Ca
296mg
30%
Choline, total
19mg
4%
Fiber, total dietary
1g
4%
Folate, total
31µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
388mg
55%
Selenium, Se
6µg
11%
Sodium, Na
681mg
45%
Water
39g
1%
Zinc, Zn
1mg
13%

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.