Parmesan Cheese Crisps With Goat Cheese Mousse Recipes

PARMESAN CHEESE CRISPS WITH GOAT CHEESE MOUSSE

Steps:

• Preheat oven to 325°F. Line a baking sheet with a silicone baking mat.
• Place a 2 1/2 inch ring on the baking sheet and place 1 tablespoon of Parmesan inside. Use your fingers to spread the cheese evenly. Repeat to make eight cheese circles about 1 inch apart.
• Bake for 8 to 10 minutes or until golden brown.
• Remove from oven and let sit for 1 minute to firm, then transfer to a mini-muffin pan and press to form a bowl shape. Let cool completely, then transfer to a plate covered with a paper towel.
• Place the goat cheese in the bowl of a food processor. Pulse several times to break up the cheese.
• Add 2 tablespoons of cream and process until smooth and creamy, about 15 seconds. If needed, add a bit more cream.
• Add chervil, salt, and pepper, scrape down sides of the bowl, and pulse to combine.
• Taste and adjust seasonings.
• Transfer to a piping bag fitted with a star tip and pipe 1-2 tablespoons of mousse into each cup.
• Serve immediately.

PARMESAN CHEESE CRISPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Place the Parmesan cheese by the tablespoonful in small piles on the baking sheet. Flatten the piles out evenly and sprinkle dried basil over the cheese.
• Bake for 5-7 minutes, or until golden brown and the edges start to crisp up.
• 0.33g total carbs 0.3g dietary fiber 0.30g net carbs per serving (12 crisps)
• Enjoy!

PARMESAN CRISPS WITH GOAT CHEESE MOUSSE, PROSCIUTTO, AND ARUGULA

Steps:

• Preheat oven to 325F and line a baking sheet with a silpat liner.
• 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.
• 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.
• 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.
• 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.

PETITE PARMESAN BASKETS WITH GOAT CHEESE MOUSSE

Steps:

• PARMESAN BASKETS:.
• 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:.
• 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.