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Parmesan Crisp with Roasted Red Pepper Mousse

Parmesan Crisp with Roasted Red Pepper Mousse

A roasted red pepper and goat cheese mousse served atop Parmesan crisps and topped with pickled fennel and red onion.


  • 1# Parmesan cheese, shreddedv
  • 1/2 cup heavy whipping cream
  • 4 ounces goat cheese
  • 2 ounces roasted red peppers
  • 2 tablespoons milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup pickled red onion & fennel mixture
  • 16 each basil leaves, fried


  1. Preheat oven to 350 degrees F.
  2. Divide the Parmesan cheese into 1-oz. portions. Arrange each portion in a circle on a greased baking pan.
  3. Bake for 6 minutes, or until golden brown.
  4. Turn over a mini-muffin pan and use a spatula to place each round on a mold. Slightly press down with a paper towel to form desired shape.
  5. In a mixer, whip heavy whipping cream until stiff peaks are formed.
  6. In a blender, combine goat cheese, roasted peppers, milk, salt, black pepper and crushed red pepper. Blend until smooth.
  7. Gently fold the goat cheese-red pepper mixture into the whipped cream.
  8. Place a 1/2-oz. portion of mousse in each Parmesan crisp and top with pickled red onion, pickled fennel and a fried basil leaf.

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