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A light crisp cheese bite that is great with champagne.
Prep Time: 00:15
Cook Time: 00:30
1 1/2 oz parmigiano-reggiano, finely ground in a food processor ( cups)
1 1/2 oz shelled, chopped pistachios
1Preheat oven to 350 degrees
2Line 2 baking sheets with parchment.
3Sprinkle 1 tbls of cheese on the parchment in a line 4″ long and 1″ wide. Repeat to make more lines spaced about 1 1/2″ apart (12 per sheet).
4Bake one sheet at a time each for 7 minutes.
5Remove each sheet from oven and and sprinkle frico with pistachios; about 1/2 tsp each.
6Return to oven and bake until bubbling and golden brown; about 3-5 minutes.
7Transfer the parchment to a rack and gently loosen the frico with a thin metal spatial.
8Repeat with other sheet. Let cool completely before serving.
9Will keep airtight in the refrigerator for up to 5 days
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