Goat Cheese Mousse Crostini

  1. Special Equipment: spatula; rimmed baking sheet; baking rack; pastry brush; thermometer; fine-mesh strainer
  2. For the goat cheese mousse: In a medium mixing bowl, add 2 1/4 cups goat cheese, 1/3 cup of the heavy cream, rosemary, lemon zest, and black pepper. Fit the KitchenAid(R) 7-Speed Hand Mixer with the turbo beater attachments. Place the beaters into the goat cheese mixture and turn to speed 2. Mix until just combined, then gradually increase to speed 4 and cream for 2 minutes, or until the goat cheese is light and creamy. Use a spatula to scrape down the bowl and beaters as needed during the mixing process. Once the mixture is creamy, turn off the mixer and remove the turbo beaters.
  3. In a medium mixing bowl, add the remaining 3/4 cup heavy cream. Fit the hand mixer with the whisk attachment. Place the whisk into the cream and turn to speed 4. Whip until the cream begins to thicken, about 1 minute, then increase to speed 7 and whip until soft peaks form, another 35-45 seconds. Turn off the mixer.
  4. Using a spatula, gently fold the whipped cream into the goat cheese mixture in 3 increments until combined. Take care to not overmix the mousse by folding, not stirring. Place the mousse into a bowl until ready to use.
  5. For the balsamic caramel: Place 1/2 cup balsamic vinegar, 1/2 cup red wine(or port), 3/4 cup sugar, 1 Tbs shallots, 1/2 tsp peppercorns, and rosemary sprig into a small, but tall, saucepan. Set over a stove turned to medium heat. Using a spatula, stir until the sugar dissolves. Dip a pastry brush in water and brush down the sides of the saucepan (this will prevent crystallization of the syrup). Bring the mixture up to a boil, then cook, without stirring, until it reaches 235u0b0F/112.7u0b0C on a thermometer, 6-9 minutes. (If the mixture begins to bubble over, simply reduce the heat a bit to prevent it from overflowing). Remove the saucepan from the stove and strain the caramel into a heat proof container. Discard the solids. Let the caramel cool to room temperature before serving.
  6. For the crostinis: Preheat the oven to 350u0b0F/180u0b0C/gas 4, and place the rack in the center of the oven. Brush one side of the crostinis with 1/3 cup olive oil, then flip the pieces and brush the other side, then arrange them on your baking sheet. Season the tops with a sprinkling of flake salt and black pepper, the bake until golden (about 12-15 minutes). Remove from oven and let cool before using.
  7. For the assembly: Spread 1-2 rounded teaspoons of the goat cheese mousse onto each crostini and top with the Balsamic Caramel, toasted walnuts and fresh thyme. Place finished crostinis on a platter and serve.
  8. Chef's Notes: To toast walnuts: Preheat the oven to 350u0b0F/180u0b0C/gas 4. Line a rimmed baking sheet with parchment paper. Scatter the walnuts onto the parchment paper and place in the oven. Bake for 7-10 minutes, or until golden. Shake or stir the baking sheet occasionally so the walnuts bake evenly. Let cool on a baking rack.
  9. Be sure to use a high quality goat cheese that comes in a round or log so you get a creamier texture for the mousse. (Avoid pre-crumbled goat cheese for this recipe.)
  10. Crostini can be made up to 3 days in advance of assembly. After toasting, place them in a sealed plastic bag stored at room temperature.

goat cheese, heavy whipping cream cold, heavy whipping cream cold, rosemary, lemon zest, freshly ground black pepper, balsamic vinegar, red wine, sugar, shallot, whole black peppercorns, rosemary, rounds, olive oil, salt, black pepper, walnuts, thyme

Taken from www.yummly.com/recipe/Goat-Cheese-Mousse-Crostini-9082790 (may not work)

Another recipe

Switch theme