Giant Frico with Spicy Tomato-Basil Salsa

As a healthy way to deal with a pizza craving, F&W’s Kay Chun bakes freshly grated Parmigiano cheese until crisp, then serves it with a juicy tomato-basil salsa.

  • Total Time:
  • Servings: 4

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  • 1 1/4 cups finely grated Parmigiano-Reggiano cheese (4 ounces)
  • 1 pound tomatoes, cut into 1/4-inch pieces
  • 3 tablespoons finely chopped onion
  • 1 Thai chile, minced
  • 1 garlic clove, finely grated
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped basil
  • Kosher salt

How to make this recipe

  1. Preheat the oven to 375°. Line a baking sheet with parchment paper.

  2. Spread the cheese in a thin layer on the paper, forming 
a 12-inch round. Bake for about 
8 minutes, until melted and light golden. Carefully transfer the frico on the parchment to 
a rack and let cool completely.

  3. Meanwhile, in a medium bowl, combine all of the remaining ingredients and season with salt. Mix well and serve with the frico.

Make Ahead

The salsa can be made up to 3 hours ahead.

Suggested Pairing

Wine: Aromatic Italian red.

Contributed By Photo © Con Poulos Published March 2016

1064503 recipes/giant-frico-spicy-tomato-basil-salsa 2016-02-08T14:31:20+00:00 Kay Chun nonalcoholic-drinks|fast|vegetarian march-2016 recipes,giant-frico-spicy-tomato-basil-salsa 1064503

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