Best Parmesan Crisps With Goat Cheese Mousse Prosciutto And Arugula Recipes

PARMESAN CHEESE CRISPS WITH GOAT CHEESE MOUSSE

Steps:

• Preheat oven to 325°F. Line a baking sheet with a silicone baking mat.
• Place a 2 1/2 inch ring on the baking sheet and place 1 tablespoon of Parmesan inside. Use your fingers to spread the cheese evenly. Repeat to make eight cheese circles about 1 inch apart.
• Bake for 8 to 10 minutes or until golden brown.
• Remove from oven and let sit for 1 minute to firm, then transfer to a mini-muffin pan and press to form a bowl shape. Let cool completely, then transfer to a plate covered with a paper towel.
• Place the goat cheese in the bowl of a food processor. Pulse several times to break up the cheese.
• Add 2 tablespoons of cream and process until smooth and creamy, about 15 seconds. If needed, add a bit more cream.
• Add chervil, salt, and pepper, scrape down sides of the bowl, and pulse to combine.
• Taste and adjust seasonings.
• Transfer to a piping bag fitted with a star tip and pipe 1-2 tablespoons of mousse into each cup.
• Serve immediately.

PARMESAN CRISPS WITH GOAT CHEESE MOUSSE, PROSCIUTTO, AND ARUGULA

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.

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

ARUGULA WITH PARMESAN

Steps:

• If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
• With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

PROSCIUTTO CRISPS

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
• Arrange the prosciutto on the prepared baking sheet so that the slices are not touching.
• Bake for 7 to 10 minutes, until very crisp. Let cool completely on the baking sheet. Serve immediately or store in an airtight container.