Parmesan and Smoky Paprika Frico

1. 1

   Toss cheese and paprika in large bowl.

2. 2

   Spray small nonstick skillet with nonstick spray.

3. 3

   Place over medium-low heat.

4. 4

   Drop 1/4 cup cheese mixture in mound in center of skillet.

5. 5

   Spread to 3- to 4-inch round.

6. 6

   Cook until completely melted, bubbling all over, and browning at edges, about 1 1/2 minutes.

7. 7

   Remove pan from heat; let stand until bubbling stops.

8. 8

   Loosen edges and turn frico over.

9. 9

   Return pan to medium-low heat and cook frico until golden on bottom, about 1 minute.

10. 10

    Transfer to paper towels to drain.

11. 11

    Repeat with remaining cheese mixture.

12. 12

    DO AHEAD: Can be made 4 hours ahead.

13. 13

    Let stand at room temperature.

14. 14

    Salty, smoky flavors need a crisp Pinot Grigio like the 2005 Blason (Italy, $9).

15. 15

    *Sometimes labeled Pimenton Dulce or Pimenton de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

* Per serving · 4 servings · Values may vary.

No additional tips available.