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Frico (cheese crisps) with creamy tomato soup, ?? a carb-free take on the classic combo.
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Line a baking sheet with parchment paper or a silpat. Grate your preferred amount of Parmesan or Gruyère (or a mix of both) and scatter 1/4 cup mounds on the baking sheet, about 2-inches apart. Bake in a 300°F oven near the bottom rack for about 12-15 minutes until cheese is melted and pretty golden around the edges. Remove from oven and let cool for about 5 minutes. Cheese will harden and crisp up a bit. Serve with soup or eat as a snack with wine.
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The creamy tomato soup is from Trader Joe’s ?, which I spiced up with a bit of cayenne and black pepper.
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