I’m a huge collector of cookbooks. I just love them. I read them like other people read novels. So no one was surprised when I came home from a quick trip to our local Target with a new cookbook in my shopping bag. I often purchase cookbooks on impulse and later find that they aren’t very exciting. This time, however, I hit a jackpot.
The cookbook I bought is Food Network’s “1,000 Easy Recipes.” The blurb on the back promised that “each recipe is just a paragraph long and a snap to make.” Uh-huh. I’ll believe that when I see it. But, know what? That blurb was right. This is a really neat cookbook full of short, easy to make recipes. And the thing I like the best about it – there’s very little instruction. Many of the recipes tell you to use “some” of an ingredient. I like that. It makes me feel not so bound to the letter of a recipe.
The actual recipe for these cheese crisps from the cookbook was written like this:
Shred 1 pound cold asiago cheese. Place 6 tablespoon-size mounds of cheese about 1 inch apart on a parchment-lined sheet. Sprinkle with chopped pine nuts and sage. Bake at 425 until golden, 8 to 10 minutes. Remove each crisp with a spatula and drape around a rolling pin to cool slightly; cool completely on a rack.
That’s it. No formal list of ingredients and no detailed instructions. Exactly my kind of recipe.
If you see this cookbook for sale, I highly recommend it. It’s well worth the cover price.
Now, on to the cheese crisps (also known as “frico”). As promised, these were really quick and easy to make and they’re a perfect little nibble with a glass of wine. They’d also be nice to serve along with a bowl of warm tomato soup. Or even with a cold gazpacho.
You only need three ingredients for this recipe – asiago cheese, fresh sage, and pine nuts. Grate the cheese, finely mince the sage, and coarsely chop the pine nuts.
Make little mounds of the cheese on a parchment-lined baking sheet. Sprinkle each mound with a bit of sage and some of the pine nuts.
Bake for 8 to 10 minutes or until the cheese is completely melted and lightly browned. Allow the crisps to cool very briefly on the pan and then, working quickly while the crisps are still warm and pliable, remove each with a spatula and drape around a rolling pin to cool slightly. Move to a wire rack to cool completely.
You can also leave the crisps flat if you prefer. You could also substitute another cheese or herb according to your own preferences.
Other cheese crisp recipes you might enjoy from around the Internet:
- Cheese Crisps from Fifteen Spatulas
- Homemade Baked Cheese Crisps from Joyful Abode
- Parmesan Crisps (Frico) from Epicurious
- Lacy Parmesan Frico from the Splendid Table
What I was cooking…
- One year ago: Shepherd’s Pie
- Two years ago: Deviled Eggs
- Three years ago: Baked Shrimp with Feta and Herbed Orzo