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Petite Parmesan Baskets Filled w/Goat Cheese Mousse

Source of Recipe

Peggy B.
PARMESAN BASKETS:
8 ounces Parmigiano-Reggiano cheese, coarsely grated

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:
6 ounces goat cheese
1/4 cup whipping cream
1/2 teaspoon fresh thyme, chopped fine
2 1/2 teaspoons fresh Italian flat parsley, chopped fine
Kosher salt to taste
freshly cracked black peppercorns to taste

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.

Makes approximately 20