Montasio Cheese Crisps Recipes

BASIC KETO CHEESE CRISPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

POTATO- AND ASPARAGUS-STUFFED CHEESE CRISPS

Steps:

• Cook potatoes in boiling salted water until barely tender, about 35 minutes. Drain. Cool completely. Peel potatoes; cut into 1/4-inch-thick rounds. Cook asparagus in boiling salted water until crisp-tender, about 2 minutes. Drain and cool.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add potatoes; cook until browned, about 3 minutes per side. Transfer to plate. Add 1 tablespoon oil to skillet. Add red onions; sauté until beginning to soften, about 2 minutes. Add green onions and asparagus; sauté 3 minutes. Transfer to plate with potatoes. Sprinkle with salt and pepper. Heat another nonstick skillet over medium heat. Sprinkle 1/3 cup grated cheese over bottom of skillet and spread to 5-inch round. Arrange d of potato-asparagus mixture evenly over cheese and press gently. Sprinkle 1/3 cup cheese evenly over potato-asparagus mixture. Cook until bottom layer of cheese is golden brown around edges and on bottom, about 5 minutes. Using metal spatula, carefully loosen edges and bottom of cheese crisp from skillet. Transfer to small plate. Top with another small plate and invert cheese crisp. Slide crisp back into skillet, browned side up, and cook until crisp and brown on bottom, about 3 minutes longer. Transfer to rimmed nonstick baking sheet. Repeat with remaining cheese and potato-asparagus mixture for 5 more crisps. DO AHEAD Can be made 2 hours ahead. Rewarm in 350°F oven until heated through, about 10 minutes.
• Place 1 cheese crisp on each of 6 plates and serve.

LYDIA'S ITALY'S MONTASIO CHEESE CRISP FRICO DI MONTASIO

Steps:

• Preheat the oven to 250 F. Place a 4- to 5-inch non-stick skillet over medium low heat until a shred of the cheese begins to sizzle 2 to 3 seconds after it hits the pan. Scatter one fourth of the cheese in an even layer over the bottom of the skillet. Let the cheese cook without disturbing it or moving the pan until the fat which separates from the cheese begins to bubble around the edges, about 3 minutes. At this point shake the skillet gently to free the cheese crisp from the bottom of the pan. If it sticks, let it cook a minute or two more, then try again. If at that time, the crisp is still sticking in places, carefully work a heatproof rubber spatula under the crisp to free it. In about 6 to 7 minutes total cooking time the underside of the crisp should be an even golden brown and the crisp should slide very easily in the pan. Slide the crisp onto a small plate then invert the crisp back into the skillet. Cook the other side as you did the first. Slide the crisp out onto a baking sheet and keep it warm in the oven while cooking the remaining fricos. Pat the fricos with paper towels before serving. To cook the fricos on a griddle: Heat a cast-iron or other heavy, stick-resistant griddle over medium-low heat until a shred of the cheese begins to sizzle 2 to 3 seconds after it hits the surface of the griddle. Using one-fourth of the cheese for each, form as many circles about 4 inches in diameter as will fit on the griddle without touching. Cook as described above, simply flipping the crisps with a metal spatula when the underside is golden. Fricos cooked on a griddle will require about 10 minutes total cooking time.

EMERIL'S CHEESE CRISPS

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper.
• Spacing them 1 to 2 inches apart, place 1-tablespoon mounds of the cheese on the Silpat. Place the baking sheet in the oven and cook until the cheese melts and turns golden brown, about 7 minutes.
• Remove from the oven and set aside to cool on the baking sheet. Use the crisps as a garnish for soups and salads.

MONTASIO CHEESE CRISPS

Steps:

• 1 Preheat the oven to 350°F. In a small bowl, mix the two cheeses together. On a large heavy ungreased baking sheet, sprinkle about 1 tablespoon of the cheese in a thin layer in the form of a disk about 2 inches in diameter. Make as many additional disks as will fit comfortably about 1 inch apart. 2 Bake in the center of the oven 8 minutes or until the cheese is melted and lightly golden. 3 Place several overturned juice glasses on a countertop. When the cheese crisps are done, remove the baking sheet from the oven. Working quickly (because they firm up rapidly as they cool), remove the cheese wafers from the baking sheet one by one with a thin metal spatula, then gently mold the disks over the glasses. Let cool until firm. Carefully remove the cheese crisps from the glasses. Repeat baking and molding the remaining cheese. 4 Store in an airtight container up to 1 week. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.