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Petite
Parmesan
Cheese Baskets
filled
with Goat Cheese Mousse Recipe
recipe and photograph created by www.finedinings.com
Petite Parmesan Cheese Baskets
8 ounces Parmesan or Asiago cheese, coarsely grated
(use a top quality parmesan cheese
otherwise they will be too oily)
On a parchment lined baking sheet or Silicone mat, measure 1 tablespoon grated
cheese. Shape Parmesan cheese into 2-inch circles approximately 2-inches apart. Bake at 350° for 3 to 5 minutes
or until bubbly and edges are starting to turn a golden color.
Working quickly
form the baked Parmesan cheese circles into baskets by draping them over inverted miniature muffin tins or fit them into empty egg
cartons. If they become too stiff and brittle put them back in a hot oven for 1 minute and reshape them into baskets. They can be made ahead, covered at room temperature.
Fill the petite parmesan cheese baskets with
goat cheese mousse.
Goat
Cheese Mousse
6 ounces goat cheese
1/4 cup heavy cream
1/2 teaspoon fresh thyme, chopped fine
2 1/2 teaspoons parsley, chopped fine
Salt and pepper to taste
Mix
goat cheese, cream, thyme, parsley, salt and pepper together until smooth; fill
parmesan cheese baskets with a spoon or use a piping bag with a star tip. Garnish with thyme and serve. The mousse can be made 2 days ahead, covered and
refrigerated.
Makes approximately 20
Wine recommendation: Chardonnay
See more of my
Appetizer Recipes with photographs
View
my 8 course Lobster Tail
Dinner Menu and
my
8 course Baked Salmon Roulade Dinner Menu
using this appetizer recipe
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