Information
20min
10min
3/4 cup
We all love cheese melted over a patty or stirred into macaroni. But really, the best way to eat cheese is to bake it until crunchy, salty and nutty. These frico crumbles, aka cheese crisps, are so addicting and versatile you'll want to put them on everything — and we do mean everything.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 ounces sliced hot sopressata, cut into 1/2-inch pieces
- 2 tablespoons rosemary leaves
Directions
Combine and Cook
Combine all of the ingredients in a medium skillet and cook over medium heat, stirring, until lightly browned and frizzled, about 5 minutes. Drain and let cool on paper towels to crisp.
Serve
Sprinkle over cooked fish
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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