- 3 ounces Parmigiano-Reggiano, freshly grated (1 cup)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon coarsely ground black pepper
- Preheat the oven to 375°. In a 10-inch, ovenproof, nonstick skillet, combine the Parmigiano with the thyme and the pepper, toss well and spread in an even layer. Bake the cheese for about 8 minutes, until golden and nutty. Slide the frico onto a plate and let cool. Coarsely crumble.