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Fresh herbs goat cheese mousse on olive oil crostinis

TAPAS, Salted

Fresh goat cheese mousse with thyme, chives and honey served on a baguette crostini with olive oil.

Note The goat cheese mousse risk of soaking the croutons if you prepare them too far ahead. Serve with a mixed greens salad dressed with a balsamic vinaigrette.

Ingredients

Recipe for 24 tapas

For the goat chees mousse

200 Gr

Fresh goat cheese

75 Ml

Cream 35%

1 Unit(s)

Shallot

30 Ml

Honey

5 Sprig(s)

Chives

1 Sprig(s)

Thyme

4 Unit(s)

Sundried tomatoes

For the croutons

0.50 Unit(s)

Baguette

Preparation time: 30 min

Preheat your four at 400 °F

General preparation
Finely chop the shallots, chives and thyme. Cut the baguette into thin slices. Cut dried tomatoes into thin slices.
Preparation of olive oil croutons
Place the baguette slices on a baking sheet, season with salt and pepper and drizzle with olive oil. Bake for 8-10 minutes until croutons are golden and crispy.
Preparation of the goat cheese mousse
In mixer bowl, beat the goat cheese with the cream until light and fluffy. Stir in honey, shallot, chives and thyme. Season with salt and pepper. Transfer in a pastry bag fitted with a fluted tip.
To serve
Serve some goat cheese mousse using the pastry bag on each crostinis. Garnish with strips of dried tomatoes.

The goat cheese mousse risk of soaking the croutons if you prepare them too far ahead. Serve with a mixed greens salad dressed with a balsamic vinaigrette.

Cooking schedule