Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Parmesan Crisps With Goat Cheese Mousse, Prosciutto, and Arugula Recipe
    Lost? Site Map

    Parmesan Crisps With Goat Cheese Mousse, Prosciutto, and Arugula

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    TyrusG's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 8



    Units: US | Metric


    1. 1
      Preheat oven to 325F and line a baking sheet with a silpat liner.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:


    Nutritional Facts for Parmesan Crisps With Goat Cheese Mousse, Prosciutto, and Arugula

    Serving Size: 1 (48 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 164.4
    Calories from Fat 120
    Total Fat 13.4 g
    Saturated Fat 8.7 g
    Cholesterol 40.6 mg
    Sodium 305.1 mg
    Total Carbohydrate 1.4 g
    Dietary Fiber 0.0 g
    Sugars 0.7 g
    Protein 9.6 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes