Parmesan Fricos with Roasted Peppers

By BobLongo

Ingredients

• 8 oz. piece of Parmigiano Reggiano cheese
• 1 large roasted red bell pepper
• 1 Tbsp. olive oil
• Kosher salt
• Fresh ground pepper
• 2-3 Tbsp. Fresh chives for garnish

Preparation

Step 1

Preheat the oven to 425°.
1. Cut roasted red pepper into small dice. Toss peppers with olive oil, chives and salt and pepper. Can be made 2 days ahead and stored in refrigerator.
For the fricos:
Adjust two oven racks to the top and lower third of the oven, and heat to 425°. Line two half- sheet pans with parchment or non-stick foil. Grate the cheese on the large holes of a box grater. Using a tablespoon measure, make 1½ inch circles of cheese on the parchment covered pans. Bake for about 10 to 12 minutes, or until the cheese melts and turns a golden brown. Immediately remove from the oven and slide the parchment onto a cooling rack. Allow to cool completely before using. Can be made 2 days ahead and stored at room temperature in a closed container.
To assemble:
Arrange the fricos on a decorative platter and spoon a small amount of the topping onto the middle of each one. Garnish with fresh chives.
• For Almond Fricos add 1/3 cup finely chopped almonds to the Parmesan mixture.