Cool Appetizers!
Making cheese crisps is a quick and simple task. In Italy, these tasty morsels are called Frico. Unlike frico, I do not find it necessary to flip the crisp. After experimenting over a long period of time, I have found it’s better to just cook them on one side. The secret is to choose a cheese that is low in sodium, but not too low in fat: such as Gouda or Emmental .
90 g cheese, grated (low sodium smoky Gouda is very nice)
½ tsp dried tarragon
2 tsp lemon rind, finely grated
12 capers
Lemon wedges
Parsley sprigs
60 g smoked salmon
2 Tbsp pate
1 Tbsp antipasto
Preheat a griddle or flat pan over medium heat. Drop the grated cheese onto the hot surface by the tablespoon full. Allow room for expansion as the cheese melts and spreads out. As the cheese begins to cook, you can sprinkle the top with a pinch of tarragon and finely grated lemon rind. When the crisp is cooked, it will begin to pull away from the griddle surface and is easily removed with a lifter. I prefer to keep my crisps light in colour. The darker they get, the bitterer and saltier they will become. When the crisp is cooked, set it on a plate covered with a layer of paper towel to drain. They will become hard as they cool. 90 g of cheese makes about 12 two inch crisps. As you can see in the picture, they are light and lacy.
You can add any topping you wish. In this recipe, I have chosen to make 2 different appetizers with the cheese crisps. The first is topped with some smoked salmon, a couple of capers, a sprinkling of lemon rind and a dash of lemon juice. The second is spread with a creamy pate and topped with a scant teaspoon of antipasto. This makes a lovely tray of appetizers or a great first course to a large meal. You can make the crisps a day ahead and store them in an air tight container in the refrigerator.
I find these crisps very handy for occasions when I’m avoiding flour products and starch.
Tags: appetizers, Celiac Disease, cheese, cheese crackers, cheese crisps, cheese wafers, food allergies, food intolerances, food sensitivities, gluten free, grain free, legume free, Liana Brittain, SCD, Specific Carbohydrate Diet, wheat free