Active Time

　　40 min

　　Total Time

　　40 min

　　It's very important to use freshly shredded Parmigiano-Reggiano — preferably shredded with a Microplane — for these parmesan crisps (called frico). The consistency and volume of pregrated cheese is quite different and can result in cups that are heavy and chewy.

　　Active time: 40 min Start to finish: 40 min

　　

Ingredients

Makes 24 hors d'oeuvres

　　1 cup finely shredded fresh Parmigiano-Reggiano (3 oz)

　　1 tablespoon all-purpose flour

　　4 oz soft mild goat cheese (1/3 cup) at room temperature

　　3 tablespoons heavy cream

　　1 1/2 teaspoons finely chopped fresh chives

　　1 1/2 teaspoons finely chopped fresh flat-leaf parsley

　　1/8 teaspoon salt

　　1/8 teaspoon black pepper

　　Garnish: tiny mesclun leaves such as baby romaine, arugula, and red mustard

　　

Special Equipment

a flexible heatproof plastic spatula; a mini-muffin pan with 12 (1 3/4-inch) cups; a pastry bag fitted with 1/2-inch plain tip (optional)

　　

Step 1

Stir together parmesan and flour with a fork. Heat an 8- to 10-inch nonstick skillet over moderately low heat until hot. Sprinkle 2 teaspoons parmesan mixture into a 2 1/2-inch free-form round in skillet and cook until cheese is set, about 10 seconds. Loosen edge of frico with plastic spatula, then turn over and cook 5 seconds more. Immediately transfer frico to a muffin cup, lightly pressing it in, and remove from cup once crisp, about 30 seconds. Make more frico cups in same manner.

　　

Step 2

Stir together goat cheese, cream, chives, parsley, salt, and pepper and transfer to pastry bag (if using). Tuck a mesclun leaf inside each cup, then pipe (or spoon) in herbed goat cheese to fill two thirds of each cup.