Line a cookie sheet with parchment paper
using Grated Parmigiano Reggiano cheese, place the cheese in circles similar to pancake; 325 degree oven - bake for 8-10 minutes, till they brown on the edges - watch carefully, so they don't burn. The recipe called for a clean egg carton, but since I didn't have one, I used these reusable tin mini muffin containers. When the cheese comes out of the oven, carefully remove from parchment and place into the cup, making sure that you indent them into each cup.
6 oz Goat Cheese, 4-6 T heavy cream, 1 T minced Italian parsley, Kosher salt and freshly ground black pepper. For the Goat Cheese mousse - combine all ingredients in a food processor until creamy. Put mixture into a pastry bag to pipe into the cups. I used a baggie to make a pastry bag. You can top with with a little chopped green onion, caviar or even capers.
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