"Verrine de Mousse au Chèvre"
3 Pears
1 tsp Butter
2 tsp Sugar
1 (17 oz) container plain Greek-style Yogurt
1 (5.3 oz) package Fresh Soft Goat Cheese (I used Chevre)
2 cups Aged Goat Cheese (I used Cypress Grove’s Midnight Moon)
1 Bag (or 0.33 lb bulk ) Salad Mesclun Mix
8 Cherry Tomatoes
2 cups Chives (slice them with scissors— it’s easier)
1 cup Chopped Arugula
3 cups Parmesan, grated (to make 12 tuiles)
Olive oil
Balsamic vinegar
Salt and Pepper
A sheet of Parchment Paper to line a baking sheet
In a saucepan, cook the cubed pears with the butter and sugar on the stove top until they have softened and slightly caramelized.
Prepare the Parmesan Tuiles:
Grate the Parmesan. With a spoon, create small mounts of cheese on the parchment paper you prepared ahead of time. Cook in the oven under the broiler (leave some distance between the baking sheet and broiler to avoid burning). Once the Parmesan has grilled to a golden color, remove from the oven and place each tuile on a rolling pin, to give them a curved shape. This step has to be done while the tuiles are still soft, otherwise they will break. Set aside to cool.
Season the salad mix with a simple vinaigrette made of olive oil, balsamic vinegar, salt and pepper.
Mix together the fresh goat cheese and the yogurt. Add the aged goat cheese and salt, pepper and sliced chives to taste.
To dress the verrines, layer starting with the pear compote, the chopped arugula, the goat cheese and yogurt mixture. Top with the salad mix, and the cherry tomato cut in half. Place the tuiles on top. Serve with you favorite toasted bread. You may also serve tapenade, or simply olives on the side.
