Just in time for Thanksgiving - The one recipe you need for the vegetarian cocktail hour!

Oh those little wenies in a blanket. Schmears of cream cheese with lox on a cracker. Cocktail sausages.

What is a vegetarian to do?

Sure, you can put out plates of vegetables artfully arranged around a nice dip. But where's the special something? The one thing everyone heads straight for?

We all know broccoli just won't do it. But I do have something that will. And it is perfect for vegetarians. Just perfect. (And did I say it is ridiculously easy? Well, it is, it is!) And you can make it days ahead of time. And it is perfect for Thanksgiving.

May I present to you the worlds' best vegetarian cocktail munch. The delicious, the stupendous, the memorable, and the super easy to make . . .

Vegetarian recipe: Frico
(Frico is Italian for little trifles)

1 cup Parmigiano-Reggiano, coarsely grated
A generous pinch of freshly cracked black pepper, dried thyme, dried garlic or any other spice you like

Preheat oven to 450 degrees F. Line a baking sheet with a nonstick liner or parchment paper.

Mix the cheese and your choice of spices. Pour 2 tablespoons of the cheese mixture into mounds on your baking sheet, an inch or so apart. Pat the top of each mound to slightly flatten.

Bake 4 - 5 minutes, until the crisps are golden. Remove to a wire rack to cool.

These can be stored in an airtight container, separated by paper towels, for 2 or 3 days, although they are also nice served warm.

(Tip: They also can be made in a skillet if you like, although I find it more time and labor intensive.)