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Point Reyes Toma Frico with Spring Pea Puree


Point Reyes Toma Frico with Spring Pea Puree

Point Reyes Toma Frico with Spring Pea Puree

Point Reyes Farmstead Cheese Executive Chef Jennifer Luttrell
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
  

Ingredients

    FRICO

    • 1 cup grated Point Reyes Toma
    • Pinch cayenne pepper optional

    PEA PUREE

    • 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

    Instructions
     

    Instructions

      FRICO

      • 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.)

      PEA PUREE

      • 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.

      Point Reyes Farmstead Cheese Company

      In 1959 Bob and Dean Giacomini established their successful dairy farm along Highway 1, just north of Point Reyes Station. In 2000, together with their daughters, the family began making cheese on the farm with milk from their own herd of Holsteins. In 2010, the family opened The Fork, a culinary and educational center, offering farm-to-table educational experiences for both consumers and the trade. Three of the Giacomini sisters, Diana, Lynn and Jill now own and run the company that is recognized nation ally as an award-winning producer best-in-class, hand-crafted, artisan cheese. With production locations on the farm and in nearby Petaluma, the Point Reyes Farmstead product line contains Original Blue, Bay Blue, Toma and Gouda. The cheeses are available nationally at independent cheese shops and specialty grocers, at The Fork, local-area farmers’ markets and online at www.pointreyescheese.com