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Cheddar Frico with Chopped Tomatoes

Molly Aronica


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.

Ready in
20 m
Calories Per Serving


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
  • 2 garlic cloves, finely chopped
  • Salt and black pepper
  • 1/4 Cup extra-virgin olive oil


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.