Montasio Cheese Frico

Yield: about 36 crisps

Montasio Cheese Frico


  • 5 ounces Montasio cheese, grated (about 2 cups)
  • 3 tablespoons Mediterranean-style dip (such as roasted red pepper or artichoke)


  1. Heat a large nonstick skillet over medium-high heat until a drop of water jumps on the surface.
  2. Turn 1 tablespoon of the Montasio cheese into the skillet; with a spatula, pat firmly to form a thin 2-inch disk.
  3. Repeat, making enough disks to fill the skillet without crowding.
  4. Cook undisturbed until the cheese bubbles andlightly browns, 3 to 4 minutes.
  5. Gently slide a thin spatula under each crisp; turn and brown on the other side, about 1 minute.
  6. Transfer to a platterlined with paper towels; cool.
  7. They will get crisper as they cool.
  8. Prepare the remaining cheese in the same way.
  9. (Crisps can be made 3 days ahead and kept, layered between wax paper, in an airtight container at room temperature.)
  10. Serve with a vegetable dip of your choice.

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