ASIAGO FRICOS

By Trix

Ingredients

• FRICOS
• 2 cups (500 mL) finely grated Asiago cheese
• 1 tbsp (15 mL) flour
• 1 tsp (5 mL) coarsely ground black pepper
• 3 cups (750 mL) arugula, sliced into chiffonade 2 tbsp (30 mL) olive oil
• 2 tsp (10 mL) balsamic glaze
• Salt
• 6 thin slices serrano ham, each cut into 4 pieces across the width

Details

Servings 24
Adapted from lcbo.com

Preparation

Step 1

1 To make the fricos, combine cheese, flour and pepper in a bowl. Heat a medium nonstick skillet over medium heat. Place a tablespoonful (15 mL) of the cheese mixture in the pan, and spread into a 3-inch (8-cm) diameter circle. Fry for about 2 minutes, or until underside is golden. Turn over and fry for an additional 30 seconds. Remove to a paper towel, and using the palm of your hand and the back of a spoon, press frico into a bowl shape. Working in small batches, repeat with remaining cheese mixture. Fricos can be stored in an airtight container for 2 days.

2 To assemble, toss arugula with oil and balsamic glaze. Season with salt and place a small amount in each frico. Top each decoratively with a piece of the ham.

Makes 24 pieces