Petite Parmesan Baskets With Goat Cheese Mousse Recipes

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PETITE PARMESAN BASKETS WITH GOAT CHEESE MOUSSE



Petite Parmesan Baskets With Goat Cheese Mousse image

This is a very flavorful appetizer, the presentation is beautiful to behold. Can be made ahead. This is an adopted recipe!

Provided by TishT

Categories     Cheese

Time 35m

Yield 20 Baskets

Number Of Ingredients 7

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

Steps:

  • PARMESAN BASKETS:.
  • Preheat oven to 325° degrees F.
  • Place a mounded tablespoon of grated cheese onto a non-stick cookie sheet or Silpat; pat gently into a 2-inch circle.
  • 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.
  • 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.
  • They may be made ahead of time and covered at room temperature.
  • GOAT CHEESE MOUSSE:.
  • Blend all ingredients together until smooth. This may be refrigerated up to 2 days before serving.
  • To serve, carefully spoon the mousse into the parmesan baskets or fill a pastry bag with the mousse and pipe it into the baskets.
  • Garnish with minced thyme.

Nutrition Facts : Calories 88.8, Fat 6.8, SaturatedFat 4.4, Cholesterol 19, Sodium 239, Carbohydrate 0.7, Sugar 0.2, Protein 6.2

PARMESAN CRISPS WITH GOAT CHEESE MOUSSE, PROSCIUTTO, AND ARUGULA



Parmesan Crisps With Goat Cheese Mousse, Prosciutto, and Arugula image

This is a great hors d'oeuvres. If you can't find prosciutto you can use a little bit of crumbled bacon.

Provided by TyrusG

Categories     Cheese

Time 1h

Yield 16 cups, 8 serving(s)

Number Of Ingredients 8

1 cup parmesan cheese, freshly grated
6 ounces fresh goat cheese
5 tablespoons heavy cream
1 tablespoon flat leaf parsley, minced fine
1 cup arugula, chopped
4 pieces prosciutto, crisped
coarse salt
fresh ground black pepper

Steps:

  • Preheat oven to 325F and line a baking sheet with a silpat liner.
  • For the Crisps: Place a 2 1/2 inch ring mold in one corner of the baking sheet and fill with 1 tablespoon of the parmesan cheese. Spread out onto an even layer and repeat to make 8 rounds, leaving at least 1 inch between rounds. Bake for 8 to 10 minutes or until crisp and golden brown.
  • Remove from the oven and let cool for 30 second to firm the crisps enough so that they can be moved with a spatula. One by one, remove them and place them into a muffin pan to shape them into cups. After a few minutes they will set and can be removed and the remaining crisps can be made. If you waited too long to put them in the pan and they are no longer pliable, just throw the muffin pan back in the oven for a minute to soften them up again. Repeat until you have as many parmesan crisps as you want.
  • For the Goat Cheese Mousse: Place the goat cheese in a food processor and mix. Add the cream through the feed tube and continue to process until smooth but will hold it's shape when piped. Add the parsley, salt and pepper to taste and mix to combine. Taste and adjust the seasoning. The mousse can be made 3 days in advance and brought to room temperature 30 minutes before use.
  • To assemble: Place a small amount of chopped arugula in each cup. Place the mousse in a pastry bag fitted with a star tip. Pipe 2-3 tablespoons into each parmesan cup. Top with the crumbled prosciutto and serve.

Nutrition Facts : Calories 164.4, Fat 13.4, SaturatedFat 8.7, Cholesterol 40.6, Sodium 305.1, Carbohydrate 1.4, Fiber 0.1, Sugar 0.7, Protein 9.7

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