Petite Parmesan Baskets With Goat Cheese Mousse |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a very flavorful appetizer, the presentation is beautiful to behold. Can be made ahead. This is an adopted recipe! Ingredients:
8 ounces parmigiano-reggiano cheese, coarsely grated |
6 ounces goat cheese |
1/4 cup whipping cream |
1/2 teaspoon fresh thyme, chopped fine |
2 1/2 teaspoons fresh flat-leaf italian parsley, chopped fine |
kosher salt |
freshly cracked black peppercorns |
Directions:
1. PARMESAN BASKETS:.
2. Preheat oven to 325° degrees F.
3. Place a mounded tablespoon of grated cheese onto a non-stick cookie sheet or Silpat; pat gently into a 2-inch circle.
4. Repeat with remaining cheese, allowing 1 - 2 inches between circles. Bake one cookie sheet at a time in the oven for 4 to 5 minutes or until bubbly and lightly golden.
5. Cool on cookie sheet about 1 minute. Remove with a spatula and gently drape over inverted 1-3/4-inch muffin tins or press each one into the hollow of a clean empty egg carton.
6. They may be made ahead of time and covered at room temperature.
7. GOAT CHEESE MOUSSE:.
8. Blend all ingredients together until smooth. This may be refrigerated up to 2 days before serving.
9. To serve, carefully spoon the mousse into the parmesan baskets or fill a pastry bag with the mousse and pipe it into the baskets.
10. Garnish with minced thyme.
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