Mini-Parmesan Baskets with Chive Goat Cheese
A delightfully tasty fingerfood
1 cup finely grated fresh, high quality parmesan cheese
6 oz fresh, soft goat cheese (like from a log of Laura Chenel)
4 tbsp heavy cream (plus extra, if necessary)
3 tbsp chives, snipped
Salt and pepper
1 clean egg carton
For Chive Goat Cheese:
In a food processor, add goat cheese and process. Add the heavy cream in a steady stream and continue to process until mixture is smooth. Add a tad bit more cream, if necessary. Transer mixture to a bowl and mix in 2 tbsp snipped chives (more if necessary), salt and pepper. Set aside until mixture softens (about 1/2 hour).
For Parmesan Baskets:
Preheat oven to 325. Line a baking sheet with parchment paper. For each crisp; place a 2 1/2 inch ring/mold on the baking sheet. Add 1 tbsp parmesan to it and spread cheese lightly and evenly with your fingers. Remove the mold and repeat for the rest of the cheese. Bake for 8-10 minutes. Remove from oven and let cool for 30 seconds. Then, using a thin spatula, pick up one at a time, transfer to egg carton. Using your fingers, gently push paremsan crisp into a section of the carton to form a little basket shape. It doesn't need to be perfect and they may tear on the sides. Repeat with remaining crisps. If the flattened crisps have cooled too much before tranferring to egg carton and lost their elasticity, you can set them in the oven again to re-heat.
Set the baskets on a serving platter. Scoop goat cheese mixture into a pastry bag with a 1/4-inch tip (or larger) and squeeze about 1 tbsp into each parmesan basket. Sprinkle with remaining snipped chives and serve!
Makes 16 crisps
Note: These are a pretty appetizer that are pretty easy (I made them as an app for Thanksgiving dinner). The most stressful part is making/forming the parmesan baskets in the egg cartons because they are quite hot! If you don't have a pastry bag for the goat cheese, you can use a large, plastic storage bag and cut a small hole at one corner to squeeze the cheese through. Also, make sure to not make the goat cheese mixture too liquidy. Pour in the heavy cream a few tbsp's at a time until you reach desired consistency!
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