Easy Frico Cups
6 Frico Cups
Our twist on the Italian Frico recipe which calls for pan fried shredded cheese. Impress
your guests with our crispy cheese cups filled with delicious, roasted veg. Trust us,
these won’t last long and your guests will be begging for more!
1 ½ Cups of Sharp Cheddar, Shredded
½ Cup of Parmesan, finely grated
250g Potato, cut into 1cm cubes
1 Large carrot, cut into 1cm slices
200g Whole cherry tomatoes
1 Medium white onion, sliced
1 Tbsp olive oil
1⁄2 Tbsp smoked paprika
Preheat your oven to 180oC/ 350oF
In a baking dish add in all your chopped veggies, spices and oil and give it a
good mix and pop it in the oven for 35 minutes.
Measure your shredded cheese in 1⁄4 cup portions (this is the perfect amount to
make muffin size frico cups) and place it onto a lined baking tra, be sure to leave
space between each pile.
Spread your cheese into flat circles and sprinkle with your finely grated
Place your baking tray in the oven for 5-6minutes.
Flip over a muffin pan and carefully drape your melted cheese circles over the
inverted muffin molds. Set aside to cool.
Once your veggies are done and cups cooled and crispy, it is time to assemble.
Place a spoonful of veggies into your cheese cups and top with your favorite
pesto* and a basil leaf.
Serve your frico cups warm, your guests will be begging for more!
Homemade pesto recipe: In a blender add in 1/2 cup sundried tomatoes, 1⁄4 cup
basil leaves, 1⁄3 cup pine nuts, and 3⁄4 cup olive oil.
Feel free to chop your veggies however you would like, be sure they are small
enough to fit into your cups.
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