Parmesan Crisps with Goat Cheese Mousse Recipe
Oberon Sauvignon Blanc, Napa Valley

Pair with Oberon Sauvignon Blanc

Servings: 4


4 cups parmesan cheese, coarsely grated
1/2 cup whipping cream
2 Tbsp milk
4 oz soft, fresh goat cheese
2 Tbsp chives, finely chopped

Parmesan Crisps with Goat Cheese Mousse


Preheat the oven to 350°F.

Heavily grease a cookie sheet and sprinkle the coarsely grated Parmesan cheese into a thinly coated, 5 inch diameter circle. Place the cheese discs into the oven and bake for approximately 8 minutes, or until golden brown.

Remove the cheese crisps from the pan and quickly place them over a rolling pin to shape them, then allow the crisps to cool. Gently set aside.

Whisk the cream until smooth and fluffy, then set aside. In a separate bowl, whisk together the goat cheese and milk until the cheese has softened, then mix in the chives. Gently fold in the whipped cream, then fill a pastry bag with the mixture. Pipe the mousse onto the parmesan cheese crisp and garnish with lemon zest.

© Copyright , Folio Fine Wine Partners, a Michael Mondavi Family Co., Napa, CA