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Categories:Viewed: 49 - Published at: 9 years ago
Ingredients
- 2 cups very finely grated Parmesan cheese (about 8 ounces)
- 8 ounces goat cheese, softened
- 1/2 tablespoon olive oil
- 1/2 teaspoon sherry vinegar
- 1 tablespoon chopped fresh herbs, such as chives, cilantro or parsley, or a combination
- 3 to 4 tablespoons milk
- Salt and freshly ground pepper
- 2 tablespoons each of walnut pieces, halved and pitted Nicoise olives and tiny fresh herb sprigs, for garnish
Method
- Preheat the oven to 400.
- Spoon 6 evenly spaced tablespoon-size mounds of the grated Parmesan cheese on a heavy nonstick baking sheet.
- Pat each mound into a fairly even 3-inch round.
- Bake for about 3 minutes, or until bubbling and golden brown.
- Working quickly, remove the lacy rounds from the sheet and drape them over an upturned paper egg carton to mold them slightly.
- They will crisp up as they cool.
- Repeat with the remaining Parmesan.
- In a small bowl, combine the goat cheese, olive oil, vinegar and chopped herbs and stir until smooth.
- Add the milk, 1 tablespoon at a time, until the cheese is easily spreadable.
- Season with salt and pepper.
- Using 2 teaspoons or a pastry bag fitted with a small tip, fill each basket with a little dollop of goat cheese.
- Decorate with the garnishes and serve.
