Petite Parmesan Baskets With Goat Cheese Mousse

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

• Ready In: 35 mins
• Yields: 20 Baskets

Ingredients

• PARMESAN BASKETS

• 8  ounces parmigiano-reggiano cheese, coarsely grated

• GOAT CHEESE MOUSSE

• 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

Directions

1. PARMESAN BASKETS:
2. Preheat oven to 325° degrees F.
3. Place a mounded tablespoon of grated cheese onto a non-stick cookie sheet or Silpat; pat gently into a 2-inch circle.
4. 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.
5. 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.
6. They may be made ahead of time and covered at room temperature.
7. GOAT CHEESE MOUSSE:
8. Blend all ingredients together until smooth. This may be refrigerated up to 2 days before serving.
9. To serve, carefully spoon the mousse into the parmesan baskets or fill a pastry bag with the mousse and pipe it into the baskets.
10. Garnish with minced thyme.