Petite Parmesan Baskets With Goat Cheese Mousse - cooking recipe

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

Preparation

PARMESAN BASKETS:
Preheat oven to 325\u00b0 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.