Summer entertaining calls for fresh, bright, and tantalizing dishes to fully take advantage of all the beautiful seasonal produce. But one of the keys to great entertaining is having a repertoire of secret weapons recipes that are simple yet impressive. And this parmesan frico with stone fruit bruschetta is a sensational summer starter that will have your guests in awe! 

The Parmesan frico are crisps of nutty Parmigiano Reggiano cheese that make the perfect vessel for the fruit bruschetta and offers a crispy and salty crunch. The stone fruit bruschetta is as simple as diced peaches and cherries (but feel free to use whatever stonefruit your heart desires), thinly sliced red onion, lime juice, and a pinch of chili flakes. It’s a riff off a classic bruschetta but uses stone fruit to add a sweet and fruity element to the savory fricos. 

Parmesan frico with stone fruit bruschetta 

By Calista Boskus

Serves: 4-6 | Prep Time: 10 minutes | Cook Time: 10 minutes

Ingredients:

• 8 ounces Parmigiano Reggiano or Pecorino Romano, finely grated
• 2 cups ripe peaches, diced (about 2 peaches)
• 1 cup dark sweet cherries, chopped
• ¼ cup fresh mint, stacked, rolled, and sliced thinly crosswise (about a handful)
• 2-3 tbsp lime juice (about 1 lime)
• Salt to taste 

Instructions:

1. In a bowl, combine the diced peaches and cherries, thinly sliced red onion, and red pepper flakes. Add the lime juice and the 1/4 tsp salt and gently mix. Taste and adjust the seasoning with more salt, if needed. Set the bruschetta aside or store in an airtight container in the fridge until ready to use.
2. Heat a dry nonstick fry pan over medium heat. When it is hot, reduce the heat to low. Place 2 to 4 tbsp of the grated cheese in the shape of a circle that is about the size of your palm. Make sure the cheese is evenly distributed. You can make 2-3 frico circles in the pan at a time, just be careful not to crowd them. When the fricos begin to go golden, flip them and cook for just a few more seconds. Transfer to a plate quickly, and you can rest the side of the frico up the sides of a bowl to create a more scoop-shaped chip (highly recommend doing this step).
3. Allow the frico crisps to cool, about 1 minute, and top with a small spoonful of the bruschetta and serve immediately. 

Notes and variations:

• You can use whatever stonefruit you have, such as plums, apricots, nectarines, and do whatever combination you wish. This appetizer would also be fabulous with just about any fruit, such as berries, apples, grapes, etc. Get creative!
• The stone fruit bruschetta can be made ahead of time and stored in the fridge until ready to use. 
• The Parmesan fricos can also be made ahead of time and stored in an airtight container for 5-7 days.