Petite Parmesan Cheese Baskets
filled with Goat Cheese Mousse

These are elegant fragile dainty little bites perfect for a cocktail party.
Petite parmesan cheese baskets are made with grated cheese that is baked and shaped into petite baskets then filled with goat cheese mousse. I made them for my 8 course Baked Salmon Roulade Dinner Menu. Be sure to use a good quality Parmesan cheese so that the oil content is low.

Prep Time: 20 min
Total Time: 20 min
Yield: 20 baskets approx

Ingredients:

8 ounces Parmigiano Reggiano or Asiago cheese, coarsely grated
(use this type of cheese, it has less oil)
6 ounces plain goat-cheese
1/4 cup heavy cream
1/2 teaspoon fresh thyme, finely chopped
2-1/2 teaspoons parsley, finely chopped
Salt and pepper to taste

Instruction:

Preheat oven to 350 degrees F.

For each basket, put 1 tablespoon coarsely grated Parmigiano Reggiano or Asiago on a parchment lined baking sheet or Silicone mat, shape into 2-inch rounds approximately 2-inches apart. Bake for 3 to 5 minutes or until bubbly and edges are starting to turn a golden color.

Working quickly remove cheese rounds with a spatula and drape them over an upside down miniature muffin cup or empty egg cartons to form petite parmesan baskets. If they becomes too stiff and brittle to shape put the baking sheet back in a hot oven for 1 minute and shape again. Can be made ahead, covered at room temperature.

Mix goat cheese, heavy cream, fresh thyme, parsley, salt and pepper together until smooth. Can be made 2 days ahead, covered and refrigerated, bring to room temperature before filling.

Fill each parmesan basket using a spoon or piping bag with a star tip.

Garnish with minced thyme or snipped chives and serve.

Wine recommendation: Pinot Gris; Chardonnay