Frico Baskets with Baby Spinach and Pine Nuts

Author: Canadian Living

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.

  • Portion size 2 servings

Ingredients

  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons pine nuts
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 pinch salt
  • 1 pinch pepper
  • 2 cups fresh baby spinach

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 510 mg
  • Protein 13 g
  • Calories 188.0
  • Total fat 14 g
  • Cholesterol 20 mg
  • Saturated fat 6 g
  • Total carbohydrate 4 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 51.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 36.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 42.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Frico Baskets with Baby Spinach and Pine Nuts

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