Cheddar Frico with Chopped Tomatoes

Staff Writer
Cheddar Frico with Chopped Tomatoes
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.

Ready in
20 m
3
Servings
379
Calories Per Serving
Deliver Ingredients
Makes
6-8 frico

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
  • 2 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. 

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.

Nutritional Facts

Total Fat
35g
54%
Sugar
4g
N/A
Saturated Fat
12g
61%
Cholesterol
49mg
16%
Protein
11g
21%
Carbs
8g
3%
Vitamin A
201µg
22%
Vitamin B12
0.3µg
5.7%
Vitamin B6
0.2mg
8.5%
Vitamin C
22mg
36%
Vitamin D
0.3µg
0.1%
Vitamin E
4mg
19%
Vitamin K
34µg
42%
Calcium
282mg
28%
Fiber
2g
8%
Folate (food)
34µg
N/A
Folate equivalent (total)
34µg
9%
Iron
0.7mg
4.1%
Magnesium
30mg
7%
Monounsaturated
17g
N/A
Niacin (B3)
1mg
4.8%
Phosphorus
221mg
32%
Polyunsaturated
3g
N/A
Potassium
411mg
12%
Riboflavin (B2)
0.2mg
11.7%
Sodium
503mg
21%
Trans
0.6g
N/A
Zinc
2mg
11%