To make the frico cups/hats: Preheat oven to 350 degrees.
Line a baking sheet with parchment paper and put about a tablespoon or two of the shredded Grana Padano in a thin layer, about two to three inches in diameter, depending on the size of your muffin tin. Repeat leaving about 3/4 inch between each circle, working in batches of 6 at a time. Bake, keeping a close eye, until golden brown, about 3-5 minutes. Remove from oven and gently transfer each circle onto an upside down muffin tin, gently pressing down the sids of the muffin cups. Let cool for 5-10 minutes then remove.
When the cups are finished, bump up oven temperature to 400 degrees. Gently toss tomatoes in olive oil and spread out on a sheet tray lined with parchment paper. Bake until wilted and wrinkly.
Meanwhile, combine bacon, turkey and green onions in a small mixing bowl and set aside.
To make the mornay sauce, melt butter over medium-low heat in a small sauce pan. Whisk in flour until smooth and combined, heating for a minute or two to cook off raw floury taste. Whisk in milk over heat until sauce is thickened. Remove from heat and stir in salt, pepper, smoked paprika and Grana Padano.
Spoon turkey mixture into each frico cup, top with mornay sauce and a cherry tomato and serve!