Goat Cheese Mousse Food

RASPBERRY PUFFS WITH GOAT CHEESE MOUSSE AND THYME

Steps:

• Preheat oven to 425 degrees F. Unfold pastry sheet; cut along fold line to make 3 strips, trimming rough edges. Cut each strip in half crosswise. Place pastry rectangles on an ungreased baking sheet and bake until golden brown, 12 to 14 minutes. Transfer pastry to a rack and cool (about 8 to 10 minutes), then cut horizontally into 2 layers.
• While pastry bakes, in a medium bowl whisk the goat cheese, 6 tablespoons powdered sugar, vanilla, and salt until blended. Using electric mixer, beat whipping cream in another medium bowl until peaks form; fold into cheese mixture. Chill 10 to 15 minutes.
• Heat the jam in a medium microwave-safe bowl until just melted (about 10 seconds). Add berries. Toss to coat.
• Just before serving, put bottom halves of pastry on plates; top with mousse and raspberries. Sprinkle with minced thyme, cover with top half of pastry, and dust with powdered sugar. Garnish with thyme sprigs.

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.

CREAMY GOAT'S CHEESE WITH CHIVE & POMEGRANATE

Steps:

• Mash the goat's cheese and ricotta together in a bowl, then use a spatula to roughly spread over a large plate. Scatter with the pomegranate seeds and chives and set aside until ready to serve.
• Stir together the honey and vinegar, then as you're about to serve, drizzle over the plate. Enjoy with crusty bread.

GOAT CHEESE MOUSSE WITH MINT PESTO

Steps:

• For Mint Pesto:.
• Combine the mint, parmesan and pine nuts in the food processor and process until finely chopped. With motor running, add olive oil, blending until smooth.
• For the goat cheese mousse: Process the goat cheese in the cleaned processor until smooth. Add the whipped cream and blend just until incorporated.
• Spoon the pesto in the center of a platter. Place the mousse directly on top of the pesto so that you just see the green pesto oil around the perimeter of the mousse. Serve with fresh bread slices.