Frico Baskets with Baby Spinach and Pine Nuts
A glass of prosecco, the sparkling wine, is a great way to round out this appetizer. Crispy thin and lacy, fricos are wafers of cheese, which here are shaped into baskets. If spinach is not your thing, a mesclun spring mix will work just fine.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 188 |
| pro | 13 g |
| total fat | 14 g |
| sat. fat | 6 g |
| carb | 4 g |
| fibre | 2 g |
| chol | 20 mg |
| sodium | 510 mg |
| % RDI: | - |
| calcium | 36% |
| iron | 15% |
| vit A | 42% |
| vit C | 27% |
| folate | 51% |
Suggested Recipes
-
1/2 cup (125 mL) shredded montasio or grated parmesan cheese
2 tsp (10 mL) pine nuts
2 tsp (10 mL) extra-virgin olive oil
1 tsp (5 mL) balsamic vinegar
Pinch each salt and pepper
2 cups (500 mL) fresh baby spinach
Preparation:
Heat nonstick skillet (7-1/2 inches/19 cm across top, 5 inches/12 cm across bottom) over medium heat. For each basket, sprinkle half of the cheese over skillet; cook until colour deepens, 2 to 3 minutes. Loosen with spatula and immediately place over espresso or custard cup; let cool. (Make-ahead: Let stand for up to 4 hours.)
In small skillet, toast pine nuts over medium heat until golden, 2 minutes.
In bowl, whisk together oil, vinegar, salt and pepper; add spinach and toss to coat. Divide between frico baskets. Sprinkle with pine nuts.
Additional Information
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Italian; Vegetables; Nuts; Cheese/Other Dairy; Skillet; Valentine#39;s Day;
Source
Canadian Living Magazine: February 2006
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