8 ounces Parmesan cheese, finely grated
1 tablespoon flour
2 large red bell peppers, cut in half and seeded
1 garlic clove, cut in half
4 medium tomatoes, cut in large chunks
4 tablespoons basil, cut in ribbons
4 teaspoons extra virgin olive oil
Salt and pepper, to taste
To prepare the frico, toss the cheese and flour together. Heat a medium-size nonstick skillet over low heat. Sprinkle 2 tablespoons of cheese mixture into the pan to form a four-inch circle. Cook until the cheese is somewhat melted but not firm, 1 to 2 minutes. Using a spatula, flip the cheese over and cook until firm but pliable. With a spatula, lift cheese out and drape over an upside down custard cup. Let cool. Repeat for the three additional frico.
Pre-heat broiler. Place bell peppers on a sheet pan, skin side up. Place sheet pan under broiler and broil until the skin of the peppers are black. Pull from the oven and place in a closed paper or plastic bag to cool. Remove the blackened skin from the peppers and discard. Cut the peppers into 1/4-inch strips. Mix the peppers with garlic and tomatoes and let flavors meld for at least an hour. Remove garlic.
Place frico on plates. Using a slotted spoon, fill each frico cup with salad mix. Garnish with basil and drizzle with olive oil. Season with salt and pepper.
Source: Western Dairy Association