Goat Cheese Mousse Crostini; Roasted Grape Tomatoes & Pipparas
Thomas Keller's recipe for this goat cheese mousse is so simple! I previously made this back in November for my brother's dinner party, and it was one of the guests' favorites of the night. Just goat cheese, cream, parsley, salt and pepper.
I packed the mousse in a small ziploc bag, cut a small hole and gently squeezed it out onto freshly baked crostinis. It squeezed out kind of funny actually - looks a bit fake. I think I got too exuberant with the cream. I do go off the path of the recipe sometimes for no good reason at all, except "I think it needs more." So less cream next time. Smooth tangy goat cheese with crunchy nutty crostinis - good contrast and simply delicious.
The last few time I stopped by at Marina Farms in Culver City, I've noticed these huge grape tomatoes. They had a nice color to them and smelled really sweet. So I simply roasted these off with olive oil and a sprig of rosemary. When they came out of the oven I gave them a tiny drizzle of balsamic vinegar. Sweet and juicy, the leftover few made a great addition to my linguini puttanesca the next day.
I also served a side of Matiz Vasco Pipparas peppers, which "are a traditional Basque pepper with a mild sweet flavor and a fine texture." I drizzled some very good California olive oil over these and sprinkled a pinch of kosher salt.
Marilyn's dessert - Baked Apple with Caramel Sauce.
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