Petite Parmesan Baskets With Goat Cheese Mousse

• 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

1. PARMESAN BASKETS:
2. Preheat oven to 325u0b0 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.

parmesan, cheese, goat cheese mousse, goat cheese, whipping cream, fresh thyme, parsley, kosher salt, freshly cracked black

Taken from www.food.com/recipe/petite-parmesan-baskets-with-goat-cheese-mousse-163566 (may not work)