- Portion size 8 servings
- 2 cups white extra-old Cheddar cheese shredded
- 1 tablespoon flour
- 4 cups cherry tomatoes
- 1/4 cup fresh basil shredded
- 2 tablespoons fresh chives coarsely chopped
- 8 cups mixed baby greens
- 1/3 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
Preheat oven to 350°F (180°C).
In bowl, mix cheese with flour. Using 1/4 cup (50 mL) for each frico cup and baking only 2 at a time, mound cheese mixture about 6 inches (15 cm) apart on parchment paper-lined rimmed baking sheet; pat to flatten slightly.
Bake in centre of oven for 11 to 12 minutes or just until lightly golden around edge, watching carefully to prevent browning. Let stand on pan on rack for 1 minute. With metal spatula, immediately transfer each round to inverted 2-1/4 to 2-1/2- inch (5.5 to 6 cm) drinking glass and gently shape round to glass; let cool.(Make ahead: Store in paper towel lined container at room temperature for up to 2 days)
In small bowl, whisk together grape-seed oil, vinegar, salt and pepper; set aside.
Cut tomatoes in half and place in bowl. Add basil, chives and 3 tablespoons (50 mL) of the dressing; toss to combine. In separate bowl, toss mixed greens with remaining dressing. Arrange 3/4 cup (175 mL) greens in each frico cup; top or surround each with 1/2 cup (125 mL) tomato mixture.