Montasio Frico

1/2 tablespoons butter
1/4 pound Montasio cheese, shredded
1/8 cup chopped pickles, preferably cornichons

In a 7 to 10-inch non-stick saute pan, heat butter over medium heat until it browns. Place 2 1/2 tablespoons of cheese in the center of the pan to form a crepe-like disk, about 4 to 5 inches across. Place the pickles on top. Sprinkle another tablespoon of shredded cheese over the pickles and press with a spatula. After cooking 3 to 4 minutes, the bottom will be golden brown. Carefully flip with a spatula and cook 3 to 4 minutes on the other side. Transfer to plate covered with paper towels to drain grease and serve.

Makes 1 to 2 servings.

Notes:

Use a 6 month old Montasio for best results. A younger cheese will make a more fondue-like crepe. An older cheese will make a more cracker-like crepe. French for "gherkin," cornichons are crisp, tart pickles made from tiny gherkin cucumbers.