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Petite Parmesan Baskets With Goat Cheese Mousse

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“This is a very flavorful appetizer, the presentation is beautiful to behold. Can be made ahead. This is an adopted recipe!”
READY IN:
35mins
YIELD:
20 Baskets
UNITS:
US

Ingredients Nutrition

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.

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