Crispy Parmesan Frico Cups with Pear and Blue Cheese

Lacy Parmesan cups hold a bright pear filling, a little blue cheese, and toasted walnuts for a crisp one-bite appetizer.

53 min

16 amuse-bouche portions

Ingredients

2 cups finely grated Parmesan cheese

1 tsp neutral oil

1/3 cup walnut pieces

1 medium firm-ripe pear

1 tsp fresh lemon juice

1/8 tsp freshly ground black pepper

2 oz blue cheese, crumbled

Rimmed sheet pan · Parchment paper · Mini-muffin pan · Thin metal spatula · Heatproof gloves · Small skillet · Cooling rack

Work in small batches

The cheese rounds firm quickly as they cool. Shape each tray while warm and rewarm any round that becomes brittle.

Fill at the last moment

Keep the cups empty until guests are ready; pear juice softens the crisp Parmesan shell.

01. Heat the oven to 375 F, line a sheet pan, and lightly oil the inverted wells so the warm cheese releases cleanly.

02. Toast walnuts in a dry skillet until fragrant, then cool and chop them small.

03. Dice the pear evenly and keep it covered and dry until assembly.

04. Measure the Parmesan into loose portions so each round melts evenly.

05. Bake thin rounds until bubbling subsides and their edges are golden; rotate the pan for even color.

06. After the bubbling settles, lift rounds with a spatula and shape over the wells while wearing heatproof gloves.

07. Let the cups firm before lifting them from the mold; cool completely on a rack for a crisp shell.

08. Toss the pear with lemon juice and pepper just before filling so it stays fresh without wetting the cups.

09. Add pear, blue cheese, and walnuts in a light layer, then serve promptly.