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Ingredients
- 2 3/4 cups coarsely grated montasio or Parmigiano-Reggiano cheese (11 ounces)
- 1 1/4 cups coarsely grated Piave or Parmigiano-Reggiano cheese (5 ounces)
- 1/2 pound thinly sliced soppressata
Method
- Preheat the oven to 350.
- In a large bowl, toss the montasio with the Piave.
- In the corner of a large nonstick baking sheet, sprinkle 1/4 cup of the grated cheese in a 4-inch round.
- Repeat to make 3 more rounds on the baking sheet, leaving about 2 inches between the rounds.
- Bake the frico in the oven for about 5 minutes, or until the cheese is slightly melted and golden brown.
- Let the frico cool on the sheet for 2 minutes to firm up.
- Using a metal spatula, transfer the frico to a platter to cool completely; they'll crisp as they cool.
- Repeat with the remaining cheese.
- Arrange the frico and soppressata on the platter and serve.
