It's very important to use freshly shredded Parmigiano-Reggiano — preferably shredded with a Microplane — for these parmesan crisps (called frico). The consistency and volume of pregrated cheese is quite different and can result in cups that are heavy and chewy.
Active time: 40 min Start to finish: 40 min
Recipe information
Total Time
40 min
Yield
Makes 24 hors d'oeuvres
Ingredients
Special Equipment
Preparation
Step 1
Stir together parmesan and flour with a fork. Heat an 8- to 10-inch nonstick skillet over moderately low heat until hot. Sprinkle 2 teaspoons parmesan mixture into a 2 1/2-inch free-form round in skillet and cook until cheese is set, about 10 seconds. Loosen edge of frico with plastic spatula, then turn over and cook 5 seconds more. Immediately transfer frico to a muffin cup, lightly pressing it in, and remove from cup once crisp, about 30 seconds. Make more frico cups in same manner.
Step 2
Stir together goat cheese, cream, chives, parsley, salt, and pepper and transfer to pastry bag (if using). Tuck a mesclun leaf inside each cup, then pipe (or spoon) in herbed goat cheese to fill two thirds of each cup.
