Parmigiano-Reggiano Crisps with Goat Cheese Mousse

  1. Bake some cheese in a circle until it melts.
  2. Mold it into the shape of a cup so you can put more cheese in it.

Brilliant.  I mean honestly, why is this not a shape at our house?  The thought behind this is so marvelously simple, I thought this would be the perfect way to dive into The French Laundry Cookbook.

Just grate some parmesan cheese and form into circles.  I used a biscuit cutter to help me.

So far so good.  Bake for a bit until crisps are a rich golden brown.  (8-10 minutes)

Then lift them off the pan easily and place into clean egg carton to mold into cups.

Oh oh.  First one didn’t work.  Lets try again.


This is truly tragic.  I think that I cooked it too long… may be didn’t use a cheese that was moist enough… may be didn’t use a large enough grate… not sure what went wrong.

At this point my Goat Cheese Mousse was done (just whip goat cheese, a bit of cream and some pepper and parsley in a food processor) so I had to come up with a solution.  It was still tasty.  The crispy parmesan flakes not bowls still served a salty crunchy purpose.

This is when you bring in the endive.

When in doubt, put something in endive and it looks amazing.

PS.  Did I tell you this was for a picnic?

On a beautiful day, with a glass of wine, if no one knew any better they never would have known this was a fail.

I’m going to try this again.  But next time when I grocery shop I’m going to come home with a couple heads of endive just in case.

Recipe and photo of what it is supposed to look like here.

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One Response to Parmigiano-Reggiano Crisps with Goat Cheese Mousse

  1. Pingback: Spring Vegetable Garbure | Seattle Cooking Club

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