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  • 6,015 Ratings

To dress these up, top the goat cheese with thin shavings from a fresh truffle. Before removing the Parmesan rounds from the oven, have an empty, inverted paper egg carton ready for forming the baskets. Fast Hors d'Oeuvres

1988 Best New Chef Daniel Boulud
Daniel Boulud
November 1996

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Recipe Summary test

Yield:
MAKES ABOUT 32 BASKETS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The baskets will keep in an airtight container for up to 1 day.

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