Baked Asiago Cheese Crisps with sage and pine nuts are the perfect savory snack or appetizer. Quick, easy, and irresistibly delicious!
As a food blogger, I’m always trying to think of easy, quick, and delicious recipes. One of my favorites is this simple recipe for Asiago Cheese Crisps. These oven-baked cheese crisps, also known as “frico,” are made with just three ingredients — asiago cheese, fresh sage, and pine nuts.
These crisps are incredibly easy to make for an afternoon snack, or serve them as an appetizer with your favorite crisp white wine. They’re also great with a bowl of soup (especially tomato soup!), crumbled over a salad, or as part of a charcuterie board!
The best part? These cheese crisps come together in just minutes and require only a handful of ingredients. Whether you’re looking for a quick snack or an elegant appetizer, these Asiago Cheese Crisps will not disappoint.
Ingredient Notes
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- Asiago cheese – Has a rich, nutty flavor and crisps up beautifully when baked.
- Fresh sage – Adds an herbal “earthiness” that complements the cheese.
- Pine nuts – Add a crunchy texture and buttery taste.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Oven Baked Cheese Crisps (Frico)
- Preheat the oven to 425 degrees.
- Place six tablespoon-sized mounds of cheese evenly spaced on a baking sheet lined with parchment paper.
- 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.
- Remove the crisps from the oven and, working quickly while the crisps are still warm and pliable, remove each with a spatula and drape around a rolling pin to cool slightly.
- Place the crisps on a wire rack to cool completely.
👉 PRO TIP: Molding the crisps is entirely optional. You can also leave the crisps flat if you prefer.
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Recipe Variations
- Try different cheeses: Substitute Parmesan or cheddar cheese for a different flavor profile.
- Herb substitutions: Swap out sage for thyme or rosemary.
- Nut alternatives: Use chopped almonds or pecans instead of pine nuts. If you’re serving someone with a nut allergy, you can omit the nuts altogether.
How I Store the Leftovers
Store any leftover crisps in an airtight container at room temperature for up to 3 days. To reheat and re-crisp, place them in a single layer on a baking sheet and warm in a 300°F (150°C) oven for a few minutes until crisp.
Freezing is not recommended as it can affect the texture. It’s best to store them in an airtight container at room temperature.
More Cheesy Appetizers on Lana’s Cooking
If you like cheesy appetizers such as this one, you’ll also want to check out my Puff Pastry Cheese Straws, Spicy Cheese Crackers, Baked Fontina with Herbs, Sweet Greek Flatbread, and Warm Ham and Cheese Spread recipes!
Questions About Cheese Crisps
Yes, you can make them a day ahead and store in an airtight container until ready to serve.
Fresh sage provides the best flavor, but you can use dried sage in a pinch. Use about half the amount called for in the recipe.
Using a well-aged, low-moisture cheese and baking at the correct temperature helps prevent the crisps from becoming greasy.
Yes, you can make them in a non-stick skillet on the stovetop. Simply place mounds of cheese in the skillet and cook over medium heat until melted and crispy.
Pre-shredded cheese contains anti-caking agents that can affect the texture. For best results, grate your own cheese from a block.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Asiago Cheese Crisps (Frico)
Ingredients
- 1 pound asiago cheese grated
- 6 fresh sage leaves finely minced
- 2 tablespoons pine nuts chopped
Instructions
- Preheat the oven to 425 degrees.
- On a baking sheet lined with parchment, place six tablespoon sized mounds of cheese spaced evenly across the pan.
- Sprinkle with minced sage and chopped pine nuts.
- Bake until golden – about 8 to 10 minutes.
- 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.
Notes
- Fresh herbs result in the best flavor, but you can use dried in a pinch. If using dried, use about half the amount called for in the recipe.
- Pre-shredded cheese contains anti-caking agents that can affect the texture. For best results, grate your own cheese from a block.
- Store any leftover crisps in an airtight container at room temperature for up to 3 days. Reheat and re-crisp in a 300°F (150°C) oven for a few minutes. Freezing is not recommended as it can affect the texture.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on May 1, 2012. It has been updated with additional information.
I made these too, from the same recipe! I love them- so versatile. Yours look great!
These look great! I definitely plan to take ’em out for a spin when the fam gathers Memorial Day. Love the idea of using them as scoops for guacamole. Maybe I’ll make mine with Jack cheese. Happy Mother’s Day, Lana!
Great idea! These would be so good with guacamole.
These sound great Lana…I know how much I love peeling off the cheesy bits whenever they end up on a baking sheet accidentally…this would be a whole bunch of those on purpose…yum!
Exactly, Barb. And other cheeses work well, too, is Asiago isn’t your thing. Parm is particularly good. With or without herbs and pine nuts.
This is such a great idea!! Never made cheese crisps before, I imagine they are a big hit!
They’re always a big hit, Jenn. Perfect with a glass of wine, a cold beer, or whatever you like. Kids always enjoy them.
Oh how fun! I love the addition of the pine nuts:-) Hugs, Terra
I always take advantage of any recipe in which I can use Asiago (love it!) so I’d love to try these! They look so good, Lana. Perfect for scooping up a big pile of guacamole or dip!
Edible shovel. hahaha!
I will let you know. I have some mini brioche pans that I think I will turn upside down and drape them over to cool.
I can’t wait to try this. I think I’m going to attempt to mold them into a bowl shape and serve Caesar Salad out of them for Mother’s Day.
Hi Missy – do let me know how that turns out for you. I’m not sure that it wouldn’t be messy since the crisps are quite porous. You might have Caesar dressing all over everything!
I am a cookbook lover as well and have seen that one at the bookstore and wondered if I should pick it up. Now I will definitely have to look at it more closely. Beautiful photos and the recipe sounds delicious.
Misty, I think you’d regret purchasing that cookbook. It’s quite interesting.
wow ! these look sooo good and seems simple enough to make. Lovely recipe. Will try it sometime :)
Gosh this is very easy! Have to remember this for the summer parties!
Your asiago cheese crisps look AWESOME! Love the curvy shape. Thanks for the mention and so glad I got to check out your blog via the pingback!