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. 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.