Recipe: Cheese Crisps (Frico)
Appetizers and SnacksCHEESE CRISPS (FRICO)
Cheese crisps, or "frico," are usually made from grated Parmesan cheese and served with salads or soups. To make them at home, line a baking sheet with parchment, spread out small thin circles of Parmesan and bake in a 425 degree F oven until brown and melted, about 5-10 minutes. To form a curvy shape, drape the feathery crisps over a rolling pin to cool. Enjoy this elegant snack with a bottle of Prosecco.
Source: Lynne Char Bennett, San Francisco Chronicle, Oct. 20, 2006
Cheese crisps, or "frico," are usually made from grated Parmesan cheese and served with salads or soups. To make them at home, line a baking sheet with parchment, spread out small thin circles of Parmesan and bake in a 425 degree F oven until brown and melted, about 5-10 minutes. To form a curvy shape, drape the feathery crisps over a rolling pin to cool. Enjoy this elegant snack with a bottle of Prosecco.
Source: Lynne Char Bennett, San Francisco Chronicle, Oct. 20, 2006
MsgID: 3145169
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Magazine and Newspaper Recipe Swap (4)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Magazine and Newspaper Recipe Swap (4)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (4)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | Recipe: Magazine and Newspaper Recipe Swap (4) |
| Betsy at Recipelink.com | |
| 2 | Recipe: Cheese Crisps (Frico) |
| Betsy at Recipelink.com | |
| 3 | Recipe: Savory Herbed Shortbread (food processor) |
| Betsy at Recipelink.com | |
| 4 | Recipe: Ann Liguori's Meat Loaf |
| Betsy at Recipelink.com | |
| 5 | Recipe: Garden Bean Salad |
| Betsy at Recipelink.com | |
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Stubb's Capers and Creole Deviled Eggs
- Portobello Mushroom Appetizer
- Savory Wheat Crackers (using buttermilk and whole wheat flour)
- Lemon-Sweet Cucumbers
- Sweet Pimento Cheese for Troi
- Artichoke Frittata (using canned artichokes)
- Maggiano's Little Italy Asparagus and Lemon Bruschetta - 2 recipes
- Asian Nachos Grand Lux (copycat recipe)
- Antipasto Platter
- Plankhouse Crispy Artichoke Hearts with Garlic Lemon Butter
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!