Point Reyes Toma Frico with Spring Pea Puree
Point Reyes Toma—with its rich buttery notes, grassy tangy finish, and superb meltability—lends itself well to many cooking applications. When baked into crisp frico wafers, Toma creates a nutty foundation to perfectly contrast the bright notes of fresh spring peas. This recipe is as simple as it is delicious and can be easily altered with different toppings year-round as seasons change. Frico can be stored in an airtight container for up to 3 days.
- 1 cup grated Point Reyes Toma
- Pinch cayenne pepper (optional)
- 2 cups peas (about 2 pounds), shelled and blanched
- ¼ cup packed fresh mint
- ½ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- Salt, to taste
- Pepper, to taste
- Micro Mache (or other lightly flavored microgreen), to garnish
- Combine all ingredients in a small bowl.
- Heat a large, heavy nonstick skillet over medium-high heat until hot. Add 1 tablespoon of cheese mixture to skillet, making a thin circle about 3 inches in diameter. Repeat, leaving 1 inch in between rounds. Cook frico until cheese becomes golden brown and begins to crisp, about 60 seconds. Turn off heat and leave frico in pan an additional 30 to 60 seconds to completely set.
- Carefully remove frico with a heatproof spatula and cool on a wire rack. (If the frico is still soft at this point, return it to the pan and cook it a few seconds longer.)
- Add all puree ingredients to food processor. Puree until smooth. Season with salt and pepper.
- Top each frico with a dollop of puree and Micro Mache garnish.
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