Crispy Frico With Soppressata
|Grated montasio/Parmigiano-reggiano cheese||11 Ounce (2 3/4 Cups)|
|Grated piave cheese/Parmigiano-reggiano cheese||5 Ounce (1 3/4 Cups)|
|Sliced soppressata||1⁄2 Pound|
1. Preheat the oven to 350° In a large bowl, toss the grated cheeses together. In the corner of a large nonstick baking sheet, sprinkle 1/4 cup of the grated cheese in a 4-inch round. Repeat to make 3 more rounds on the baking sheet, leaving about 2 inches between the rounds.
2. Bake the frico for 5 minutes, or until the cheese is slightly melted and golden brown. Let cool on the sheet for 2 minutes to firm up. Using a metal spatula, transfer the frico to a platter to cool completely; they'll crisp as they cool. Repeat with the remaining cheese. Arrange the frico and soppressata on the platter and serve.