À votre santé! Class up a New Year’s Eve party with a fancy french appetizer this year with this delicious french appetizer. Bon appétit!
A dollop of sweet-tart cranberry relish nestles in the center of the goat cheese and ricotta mousse, delivering a burst of flavor. For a touch of color and brightness, garnish with fresh, oniony chives or a sprinkle of tart lemon zest.
This recipe was originally posted on foodandwine.com in December of 2019 by Josh Miller.
For this recipe and more visit them at foodandwine.com. Photo credit and copyright: foodandwine.com
A creamy goat cheese and ricotta mousse with a center of sweet-tart cranberry relish. It’s finished with fresh chives or lemon zest. A dollop of sweet-tart cranberry relish nestles in the center of the goat cheese and ricotta mousse. For a touch of color and brightness, garnish with fresh, oniony chives or a sprinkle of tart lemon zest.
Ingredients
- 1 8oz. Goat cheese log – room temperature
- 1/2 cup Salted European-style butter (4 ounces) (such as Plugrá), softened
- 1/2 cup Whole-milk ricotta cheese (4 ounces)
- 1 tsp Lemon zest, plus lemon peel twists for garnish (from 1 lemon)
- 1/2 tsp Herbes de Provence
- 1/4 tsp White pepper
- 1 tsp Finely ground sea salt
- 1/4 cup Cranberry relish or red currant jelly
- 1 package (1.9oz) Frozen mini phyllo pastry shells (such as Athens), thawed and baked according to package directions
- Fresh chive batons
Instructions
- Stir together goat cheese, butter, ricotta, lemon zest, herbes de Provence, white pepper, and sea salt in a medium bowl until smooth.
- Spoon goat cheese mixture into a piping bag fitted with a large star tip.
- Spoon 1/4 teaspoon relish into each pastry shell, and pipe about 1 tablespoon goat cheese mixture on top of relish.
- Garnish with lemon zest curls and chive batons.
