Petite Parmesan Baskets
filled with Goat Cheese Mousse

photographs of all my recipes

these are elegant fragile dainty little bites perfect for a cocktail party,
the flavors are outstanding,
everyone loves them so be prepared to make a large quantity...

I made them for my
8 course Baked Salmon Roulade Dinner Menu
photographs also!

and

View my 8 course Lobster Tail Dinner Menu

See more of my Appetizer Recipes with photographs

Petite Parmesan Baskets
filled with Goat Cheese Mousse Recipe
recipe and photograph created by www.finedinings.com

8 ounces Parmigiano Reggiano or Asiago cheese, coarsely grated
(use this type only, it has less oil)
6 ounces 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

Put 1 tablespoon coarsely grated Parmigiano Reggiano or Asiago on a parchment lined baking sheet or Silicone mat, shape 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 remove with a spatula and drape them over upside down miniature muffin tins or empty egg cartons to form petite baskets. If they become too stiff and brittle to shape put them back in a hot oven for 1 minute and and shape again. Can be made ahead, covered at room temperature.

Mix goat cheese, cream, thyme, parsley, salt and pepper together until smooth; fill each basket using a spoon or piping bag with a star tip. Can be made 2 days ahead, covered and refrigerated, bring to room temperature before filling.

Garnish with minced thyme or snipped chives and serve.

Makes approximately 20

Wine recommendation: Chardonnay