Frico Cups
Serve your raw green salad in frico cups!
Frico cups are small cups made entirely out of cheese. They are naturally low carb, gluten-free, and completely irresistible.
You know that little bit of cheese that oozes onto the skillet when making a grilled cheese sandwich? The stuff that turns dark and crispy and perfect for popping in your mouth? Frico cups are essentially an entire serving bowl made of that rich crispy cheese.
You can make them in various sizes. Yet I’ve discovered if you bake them about the size of a paper muffin liner and fill them with a smaller serving of salad, they’re more likely to disappear!
Frico is what Italians call the wafer like crisp that forms when you bake or fry shredded cheese.
This delicate, baked Parmesan cheese cups are deceptively easy to make. You can fill them with whatever you want, but grape tomato, olive and feta make for a light and refreshing snack.
Ingredients
For the Frico Cups
Parmesan cheese (3 tbsp. per cup)
For the Grape Tomato, Olive and Feta Salad
4 c. grape tomatoes, halved
1/4 c. green olives, sliced and pitted
1/3 c. crumbled feta cheese
1 tbsp. olive oil
Kosher salt
black pepper
Basil, for garnish
For the Sesame Cucumber and Radish Salad
1 English cucumber, finely chopped
3 large radishes, thinly sliced
1 tbsp. lime juice
2 tsp. toasted sesame oil
2 tbsp. black and white sesame seeds
Kosher salt
black pepper
For the Farro, Corn and Green Onion Salad
4 ears corn, husked
2 c. cooked farro
2 green onions, thinly sliced
3 tbsp. lemon juice
1 1/2 tbsp. olive oil
Kosher salt
black pepper
Directions
- For the Frico Cups: Grate Parmesan and make piles, 2 inches apart, on a lined baking sheet. Bake at 375 degrees F until melted but not quite brown (6 minutes); use a thin metal spatula to quickly transfer to muffin pan, pressing lightly in centers. Cool before filling.
- For the Grape Tomato, Olive and Feta Salad: In medium bowl, combine grape tomatoes, green olives, feta cheese, sherry vinegar, and olive oil. Season with salt and pepper; garnish with basil.
- For the Sesame, Cucumber and Radish Salad: Toss cucumbers and radishes with lime juice, sesame oil, and sesame seeds. Season with salt and pepper.
- For the Farro, Corn and Green Onion Salad: Preheat grill on medium-high. Grill corn 10 minutes, turning occasionally. Remove from grill, let cool. Cut kernels off into large bowl; toss with farro, green onions, lemon juice, and olive oil. Season with salt and pepper.
Simple, summery and a great little appetizer with a salty parmesan bowl of its own.!
Ingredients
- For the Frico Cups
- Parmesan cheese (3 tbsp. per cup)
- For the Grape Tomato, Olive and Feta Salad
- 4 c. grape tomatoes, halved
- 1/4 c. green olives, sliced and pitted
- 1/3 c. crumbled feta cheese
- 1 tbsp. olive oil
- kosher salt
- black pepper
- Basil for garnish
- For the Sesame Cucumber and Radish Salad
- 1 English cucumber, finely chopped
- 3 large radishes, thinly sliced
- 1 tbsp. lime juice
- 2 tsp. toasted sesame oil
- 2 tbsp. black and white sesame seeds
- kosher salt
- black pepper
- For the Farro, Corn and Green Onion Salad
- 4 ears corn, husked
- 2 c. cooked farro
- 2 green onions thinly sliced
- 3 tbsp. Lemon Juice
- 1 1/2 tbsp. olive oil
- kosher salt
- black pepper
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
I used to make homemade Pasta Sauce with fresh tomatoes and seasonings. Those days are long gone. With everything going on I just can’t seem to find the time so like many busy folks I started to use store bought sauce in a jar. There are many brands and flavors out there, many of them are just fine I guess, but they just aren’t the same as homemade. Well you don’t have to settle for generic pasta sauce. With just a bit of dressing up you can make jar pasta sauce taste like homemade. Yes even the less expensive store brands! All it takes are a few extra ingredients stirred into the sauce as you heat it. No chopping involved, promise!
