Frico Cups with Herbed Goat Cheese Mousse

• 5 ounces, weight Goat Cheese, Softened
• 1/4 cups Heavy Cream
• 1 pinch Dried Thyme
• 2 teaspoons Fresh Italian Parsley, Chopped Finely
• 1 pinch Salt
• 1 pinch Freshly Ground Black Pepper
• 8 ounces, weight Parmigiano-Reggiano, Grated

1. Preheat oven to 400 F.
2. In a bowl, add your goat cheese, heavy cream, thyme, parsley, salt and pepper.
3. Whip the ingredients together until smooth.
4. Place goat cheese mousse in a zip-top bag and put it in the refrigerator until ready to use.
5. Scoop heaping tablespoons of the grated cheese onto a sheet pan lined with a silicone baking mat or parchment paper.
6. Flatten out the scoops, making sure theyre at least 1/2 apart.
7. Bake for 6 minutes until cheese melts and starts to crisp.
8. Remove from oven.
9. Let cheese cool for about 1 minute.
10. While its still malleable, scoop up the crisp and gently form each into a mini muffin tin to make a little cup.
11. I find an offset spatula works best.
12. Let them cool completely.
13. Repeat the process with the remaining cheese.
14. Squeeze the goat cheese into the bottom of the zip-top bag.
15. Twist the bag and snip off the corner.
16. Pipe about a teaspoon of the goat cheese mousse into each Frico cup and serve.

cheese, heavy cream, thyme, fresh italian parsley, salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/frico-cups-with-herbed-goat-cheese-mousse/ (may not work)