Ingredients
1
cup finely shredded fresh Parmigiano-Reggiano (3 oz)
4
oz soft mild goat cheese (1/3 cup) at room temperature
1
1/2 tsp finely chopped fresh chives
1
1/2 tsp finely chopped fresh flat-leaf parsley
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)
Directions
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.
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.
4.
Frico cups can be made (but not filled) 2 days ahead and kept in an airtight container at room temperature.
5.
Herbed goat cheese can be made 2 days ahead and chilled in pastry bag or covered with plastic wrap. Bring to room temperature before proceeding.
6.
Hors d\'oeuvres can be assembled 30 minutes ahead and kept at room temperature.
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