- 1 cup finely shredded fresh Parmigiano-Reggiano (3 oz)
- 1 tablespoon all-purpose flour
- 4 oz soft mild goat cheese (1/3 cup) at room temperature
- 3 tablespoons heavy cream
- 1 1/2 teaspoons finely chopped fresh chives
- 1 1/2 teaspoons finely chopped fresh flat-leaf parsley
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 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)
- 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.
- 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.