Cheese Croustades
A spoonful of sweet-tart cranberry relish is tucked inside the goat cheese and ricotta mousse, adding a vibrant burst of flavor. Finish with a sprinkle of fresh, oniony chives or zesty lemon peel for a touch of color and brightness.
Ingredients
- 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
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.
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