We all love cheese melted over a patty or stirred into macaroni. But really, the best way to eat cheese is to bake it until crunchy, salty and nutty. These frico crumbles, aka cheese crisps, are so addicting and versatile you'll want to put them on everything — and we do mean everything.
2 tablespoons extra virgin olive oil
2 ounces sliced hot sopressata, cut into 1/2-inch pieces
2 tablespoons rosemary leaves
Combine and Cook
Combine all of the ingredients in a medium skillet and cook over medium heat, stirring, until lightly browned and frizzled, about 5 minutes. Drain and let cool on paper towels to crisp.
Sprinkle over cooked fish.