Caesar Salad Appetizers in Parmesan Crisp/Frico Cones
So, last week I showed y’all a quick Caesar salad dressing that is addicting. Today, why not crank it up a notch by playing with crisped parmesan. Have you played with making or serving frico? Thanks to the gluten-free craze, even Costco is busting out these deliciously crunchy cheese morsels by the bag-full. I love how delicious these are, and how crazy simple they are to make. I make mine with one simple ingredient: parmesan. They are amazing as a garnish for soups and a fancy touch to a salad, but I wanted to make them a star attraction. So, I decided to shape them and make them into the perfect little receptacle for passing out some appetizer-sized caesar salad. The result was AMAZING!
Using 2 tablespoons of shredded parmesan, I made circular mounds of cheese on a parchment lined cookie sheet. Then, I simply baked them at 375F for about 6 minutes…..make sure to watch them, though. You want them to crisp up, and start to brown.
Traditionally, you would use a metal baking cone to help shape your frico…but I didn’t have one. No worries! Just a quick bit of problem solving had me grabbing a cardboard box from the pantry and shaping it into a cone with scissors and some tape. Viola!
Shaping them is easy, but you need to work quickly while they are hot. I did learn that it is best if you use a spatula and grab one out of the oven at a time for shaping. That way, the ones waiting will stay warm and shapeable while you work. Next time I have a game plan!
Oh, HELLO nutty, salty, and crispy cheese!!!
Next, wanting to keep things tiny, I processed my croutons to create a dainty crouton dust for my mini salads.
Dressing some romaine heart leaves, I stuffed them into my cones and gave each one a good sprinkle of crouton dust.
They turned out so stinkin’ cute!! Crispy and delicious with every bite.
And, ummm, yep, I took it a step further by making this quick little display with a 2″X4″ and some copper wire….I couldn’t help myself. These cuties needed a little “show-off.” They didn’t last long, though. Wayyyy too tempting!
Crispy, delicious, and gluten free?? Make these Caesar salad appetizers in parmesan frico cones for a quick snack or wow your friends at your next dinner party!
- Caesar salad dressing (for garnish)
- 2 tbsp shredded parmesan
- romain heart lettuce
- croutons, processed (for garnish)
Make circular mounds of parmesan cheese on a parchment lined cookie sheet.
Bake them at 375*F for about 6 minutes. Make sure to watch them. You want them to crisp up and start to brown.
Traditionally you would use a metal baking cone to shape your frico but I made one from a cake mix cardboard box.
Shaping them is easy but you have to work quickly while they are still hot. I used a rubber spatula and grabbed one out of the oven at a time for shaping. That way they stay warm and are shapeable while you work.
Next up, process your croutons to create a dainty crouton dust for your mini salads.
Stuff your romaine heart leave into your cones. Sprinkle some crouton dust and drizzle your favorite Caesar dressing.