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Point Reyes Toma Frico with Spring Pea Puree


Point Reyes Toma Frico with Spring Pea Puree
Yields 8
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.
Ingredients
    FRICO
    1. 1 cup grated Point Reyes Toma
    2. Pinch cayenne pepper (optional)
    PEA PUREE
    1. 2 cups peas (about 2 pounds), shelled and blanched
    2. ¼ cup packed fresh mint
    3. ½ cup extra-virgin olive oil
    4. 2 tablespoons lemon juice
    5. Salt, to taste
    6. Pepper, to taste
    7. Micro Mache (or other lightly flavored microgreen), to garnish
    Instructions
      FRICO
      1. Combine all ingredients in a small bowl.
      2. 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.
      3. 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.)
      PEA PUREE
      1. Add all puree ingredients to food processor. Puree until smooth. Season with salt and pepper.
      2. Top each frico with a dollop of puree and Micro Mache garnish.
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      Point Reyes Farmstead Cheese Company

      The Giacominis' goal was to create something that would combine their mutual appreciation of farm-fresh food, love for the land where they were raised, and desire to keep their family’s legacy alive for future generations. The dream was realized in August 2000, when the first wheels of Point Reyes Original Blue, California’s only classic-style blue cheese, were made. Today, in addition to award-winning cheeses, the Giacomini family of Point Reyes has expanded their business to offer farm-to-table educational experiences at The Fork, an extraordinary new culinary and educational center. Learn more at pointreyescheese.com.