As most of you know by now, I love cheese, and what’s better than cheese in cheese? NOTHING! I made this appetizer for a family dinner recently and it was delicious. These Frico Cups with Herbed Goat Cheese Mousse are elegant and couldn’t be simpler to make. They’re made with spoonfuls of freshly grated Parmigiano-Reggiano cheese that are baked and cooled. Before they cool completely you shape them into little cups. These Fricos are a perfect appetizer with cocktails or as a garnish in salads. You can fill them with anything you’d like. Sometimes I put a little Caesar salad in them and serve that as the starter.
Don’t use the pre-shredded stuff here, you’ll want to grate the cheese yourself to get the perfect crisp. Plus, as an added bonus you’ll get a great arm workout. Sleeveless season is right around the corner 😉
Start off making the goat cheese mousse. In a bowl, add in the goat cheese, heavy cream, herbs, salt and pepper.
Whip all the ingredients together until smooth.
Place in a zip-top bag and put in the refrigerator until ready to use.
Grate up your Parmigiano-Reggiano.
Scoop a heaping tablespoon on to a sheet pan lined with a silicone baking mat or parchment paper. Flatten out the scoops, making sure they’re at least 1/2″ apart.
Bake for 6 minutes until cheese melts and starts to crisp.
Let cool for about 1 minute. While it’s still malleable, scoop up the crisp. I find an offset spatula works best.
Gently form the crisp into a mini muffin tin to make a little cup. Let cool completely.
Repeat the process with remaining cheese.
I like to leave a few crisps flat to put on the side.
Squeeze the goat cheese into the bottom on the zip-top bag. Twist it and snip off the corner and you’ve got yourself a piping bag.
Pipe the goat cheese into each Frico cup and serve.
- 8 oz Parmigiano-Reggiano, grated
- 5 oz Goat Cheese, softened
- ¼ Cup Heavy Cream
- Pinch of Dried Thyme
- 2 Teaspoons fresh Italian parsley, chopped
- Pinch of Salt
- Pinch of Pepper
- Preheat oven to 400 degrees.
- In a bowl, add in your goat cheese, heavy cream, thyme, parsley, salt and pepper.
- Whip all the ingredients together until smooth. Place goat cheese mousse in a zip-top bag and put in the refrigerator until ready to use.
- Scoop a heaping tablespoon of the grated cheese on to a sheet pan lined with a silicone baking mat or parchment paper. Flatten out the scoops, making sure they're at least ½" apart.
- Bake for 6 minutes until cheese melts and starts to crisp.
- Let cool for about 1 minute. While it's still malleable, scoop up the crisp and gently form into a mini muffin tin to make a little cup. I find an offset spatula works best. Let cool completely.
- Repeat the process with remaining cheese.
- Squeeze the goat cheese into the bottom on the zip-top bag. Twist the bag and snip off the corner. Pipe about a teaspoon of the goat cheese mousse into each Frico cup and serve.
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
I have always wanted to make Parmesan Crisps for my Caesar salads and never can remember it… These look really good!
You must, they’re to die for!
Just great as an appetizer in my household for on-going parties and get-togethers! WOOHOO…
Yes!!!
LOVE this! I’ve never made these as I’m always scared they won’t turn out for me. Definitely trying it out and I am obsessed with your idea of serving a mini caesar salad inside them!
They’re so easy! I promise you’ll make them perfectly!
These are adorable. I keep thinking about making the parmesan crisps, and this use is genius! Thanks Sarah!
Thank you 🙂
I remember making something similar with the parmesan cheese ages ago. These look so fun, I’ve got to try them out!
I actually remember having something like these at the first Hanumas party I went to, so like 9 years ago, haha! We’re getting old 🙂