PARMESAN BASKETS
Useful for holding other small snacks or appetizers. Can be made larger by increasing the size of the cheese mound and making the circle larger.
Provided by TerryWilson
Categories Appetizers and Snacks Cheese
Time 15m
Yield 24
Number Of Ingredients 1
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking sheet lined with parchment paper, and gently spread the cheese out into a circle about 2 inches in diameter. Spread more circles of cheese onto the baking sheet, keeping them at least 1 inch apart.
- Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven, and let cool on the sheets until warm; while still warm, drape the wafers over a small bowl or other container. Let cool. Store at room temperature in an airtight container.
Nutrition Facts : Calories 39.3 calories, Carbohydrate 0.3 g, Cholesterol 6.8 mg, Fat 2.6 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 160.6 mg
PETITE PARMESAN BASKETS WITH GOAT CHEESE MOUSSE
This is a very flavorful appetizer, the presentation is beautiful to behold. Can be made ahead. This is an adopted recipe!
Provided by TishT
Categories Cheese
Time 35m
Yield 20 Baskets
Number Of Ingredients 7
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.
Nutrition Facts : Calories 88.8, Fat 6.8, SaturatedFat 4.4, Cholesterol 19, Sodium 239, Carbohydrate 0.7, Sugar 0.2, Protein 6.2
BLUE CHEESE MOUSSE
For this excellent hor d'oeuvre, use either a good blue cheese, or blue cheese, already crumbled, with no added flavors. Make sure to make as specified, and chill overnight, or several hours, before serving. Have all ingredients at room temperature, before creaming.
Provided by Tuck Burnette
Categories Very Low Carbs
Time 34m
Yield 2 cups, 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Soften the gelatin in the Marsala, set aside.
- Beat together the blue cheese, egg, cream cheese and butter till smooth.
- Add the seasoning, stirring well.
- Put the softened gelatin mixture into a 4-cup saucepan with the cream, shallots, and salt. Stir until warm to the finger, set aside five minutes.
- Beat into the blue cheese mixture till smooth.
- Spray a 2-3 cup mold and line with plastic wrap. Fill with the mixture, cover, and chill until firm enough to unmold.
- Serve with a selection of sliced vegetables, and buttered crostini.
Nutrition Facts : Calories 363.2, Fat 35.1, SaturatedFat 21.4, Cholesterol 140.7, Sodium 457.8, Carbohydrate 3.3, Sugar 0.9, Protein 8.2
PARMESAN CRISPS WITH GOAT CHEESE MOUSSE, PROSCIUTTO, AND ARUGULA
This is a great hors d'oeuvres. If you can't find prosciutto you can use a little bit of crumbled bacon.
Provided by TyrusG
Categories Cheese
Time 1h
Yield 16 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325F and line a baking sheet with a silpat liner.
- For the Crisps: Place a 2 1/2 inch ring mold in one corner of the baking sheet and fill with 1 tablespoon of the parmesan cheese. Spread out onto an even layer and repeat to make 8 rounds, leaving at least 1 inch between rounds. Bake for 8 to 10 minutes or until crisp and golden brown.
- Remove from the oven and let cool for 30 second to firm the crisps enough so that they can be moved with a spatula. One by one, remove them and place them into a muffin pan to shape them into cups. After a few minutes they will set and can be removed and the remaining crisps can be made. If you waited too long to put them in the pan and they are no longer pliable, just throw the muffin pan back in the oven for a minute to soften them up again. Repeat until you have as many parmesan crisps as you want.
- For the Goat Cheese Mousse: Place the goat cheese in a food processor and mix. Add the cream through the feed tube and continue to process until smooth but will hold it's shape when piped. Add the parsley, salt and pepper to taste and mix to combine. Taste and adjust the seasoning. The mousse can be made 3 days in advance and brought to room temperature 30 minutes before use.
- To assemble: Place a small amount of chopped arugula in each cup. Place the mousse in a pastry bag fitted with a star tip. Pipe 2-3 tablespoons into each parmesan cup. Top with the crumbled prosciutto and serve.
Nutrition Facts : Calories 164.4, Fat 13.4, SaturatedFat 8.7, Cholesterol 40.6, Sodium 305.1, Carbohydrate 1.4, Fiber 0.1, Sugar 0.7, Protein 9.7
WHITE CHOCOLATE-CREAM CHEESE MOUSSE
Make and share this White Chocolate-Cream Cheese Mousse recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place cream cheese and vanilla seeds in a large bowl, and beat on medium-high speed of a hand mixer until very smooth, about 2 minutes. Add cream, and beat until smooth and fluffy, about 2 minutes more; set aside. Place salt and egg whites in another bowl, and beat on medium-high speed of a hand mixer until soft peaks form; while beating, slowly add sugar, and beat until stiff peaks form; set aside.
- Place white chocolate in a medium bowl over a 4-qt. saucepan of simmering water, and cook, stirring constantly, until just melted; remove from heat, and let cool for 5 minutes. Pour white chocolate into cream cheese mixture, and fold with a rubber spatula until almost combined; add beaten egg whites, and fold gently until just combined. Transfer to a piping bag fitted with a 3/4-inch tip, and pipe into serving glasses; refrigerate until set before serving, at least 2 hours.
Nutrition Facts : Calories 514.9, Fat 28.6, SaturatedFat 17.2, Cholesterol 47.9, Sodium 252.6, Carbohydrate 59.7, Fiber 0.1, Sugar 59, Protein 7.2
PARMESAN BASKET
I got this great idea from a magazine my friend got. She told me the basics, I went home and gave it a try. It worked out beautifully. I can only imagine how beautiful the presentation would be using these as salad shells. They have a lacy, delicate look to them.
Provided by Soup Fly
Categories Cheese
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Heat a 10" skillet over medium-high heat.
- Sprinkle cheese (I just used what seemed to look right, didn't really measure) into a disk shape in pan, using less cheese around the edges (helps produce the lacy look).
- Allow cheese to get slightly golden underneath, then carefully remove it using a spatula.
- Quickly drape cheese disk, golden side up, over an upside-down glass and form into a bowl.
- Allow to cool completely.
- This produces one basket.
- Repeat instructions until you have the number of baskets needed.
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