A dollop of sweet-tart cranberry relish hides at the center of the goat cheese and ricotta mousse for a burst of flavor. Garnish with fresh, oniony chives or tart lemon zest for some color and brightness.
1 (8-ounces) goat cheese log, at 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 teaspoon lemon zest, plus lemon peel twists for garnish (from 1 lemon)
1/2 teaspoon herbes de Provence
1/4 teaspoon white pepper
1/8 teaspoon finely ground sea salt
1/4 cup cranberry relish or red currant jelly
2 (1.9-ounces) package frozen mini phyllo pastry shells (such as Athens), thawed and baked according to package directions
Fresh chive batons
How to Make It
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.