Point Reyes Toma Frico with Minted Pea Purée and Micro Mâche
Source: Jennifer Luttrell, Point Reyes Farmstead Cheese Company
This recipe was demonstrated for CUESA’s Market to Table program on March 28, 2015.
Makes 8 to 10 appetizer portions
1 cup grated Point Reyes Farmstead Cheese Company Toma cheese
1 pinch cayenne pepper (optional)
2 cups fresh shelled peas (about 2 pounds before shelling), blanched and shocked
¼ cup fresh mint, packed
½ cup extra-virgin olive oil
2 tablespoons lemon juice
Salt and pepper to taste
Micro mâche (or other lightly flavored microgreen) for garnish
To make the frico crisps, combine the cheese and cayenne, if using, in a small bowl. Heat a heavy, nonstick skillet over medium-high until hot. Sprinkle one tablespoon of the cheese mixture into the skillet, forming a thin circle about 3 inches in diameter. Repeat with more cheese, making another circle, leaving an inch between the rounds. Cook until the cheese becomes golden brown and begins to crisp, about 1 minute. Turn off the heat and leave the frico crisps in the pan for an additional 30 to 60 seconds to set completely. Carefully remove them from the pan with a heatproof spatula and place on a wire rack to cool (if the frico is still soft when you try to remove it from the pan, return it to the pan and let it cook for a few seconds longer). When completely cool, they can be carefully stored in an airtight container for up to 3 days.
To make the pea purée, combine all ingredients in a food processor and puree until smooth. Taste and adjust salt and pepper if needed.
To serve, top each frico crisp with a dollop of pea purée and top with micro mâche.
Photo by Jennifer Kregear.