Point Reyes Toma Frico with Minted Pea Purée and Micro Mâche | CUESA

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Point Reyes Toma Frico with Minted Pea Purée and Micro Mâche


Jennifer Luttrell, Point Reyes Farmstead Cheese Company

This recipe was demonstrated for CUESA’s Market to Table program on March 28, 2015.

Makes 8 to 10 appetizer portions


Frico Crisps
1 cup grated Point Reyes Farmstead Cheese Company Toma cheese    
1 pinch cayenne pepper (optional)

Pea Purée
2 cups fresh shelled peas (about 2 pounds before shelling), blanched and shocked
¼ cup fresh mint, packed
½ cup extra-virgin olive oil
2 tablespoons lemon juice
Salt and pepper to taste

Micro mâche (or other lightly flavored microgreen) for garnish


To make the frico crisps, combine the cheese and cayenne, if using, in a small bowl. Heat a heavy, nonstick skillet over medium-high until hot. Sprinkle one tablespoon of the cheese mixture into the skillet, forming a thin circle about 3 inches in diameter. Repeat with more cheese, making another circle, leaving an inch between the rounds. Cook until the cheese becomes golden brown and begins to crisp, about 1 minute. Turn off the heat and leave the frico crisps in the pan for an additional 30 to 60 seconds to set completely. Carefully remove them from the pan with a heatproof spatula and place on a wire rack to cool (if the frico is still soft when you try to remove it from the pan, return it to the pan and let it cook for a few seconds longer). When completely cool, they can be carefully stored in an airtight container for up to 3 days.

To make the pea purée, combine all ingredients in a food processor and puree until smooth. Taste and adjust salt and pepper if needed.

To serve, top each frico crisp with a dollop of pea purée and top with micro mâche.

Photo by Jennifer Kregear.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »