Cheese Mousse In A 'Cone' With Spicy Tomato Sauce And Arugula Pesto
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Chicken Broth2 cloves
Garlic (thinly sliced)1 large
Arugula (bunch)1 large
Basil Leaves (bunch)1 cup
Pine Nut1 cup
Grated Parmesan1 cup
Extra-Virgin Olive Oil1 cup
Goat Cheese1 cup
Ricotta1 cup
Feta1 cup
Grated PecorinoDirections:
1
Special equipment: Mini muffin pan Preheat the oven to 375 degrees F
2
Wonton cones: Put the wrappers in a muffin pan and bake in the oven until golden brown, about 4 to 5 minutes
3
Marinara sauce: Put tomato puree, broth, carrot, celery, onion and garlic in a saucepan and cook over medium heat until reduced by 1/3
4
Add salt and red pepper flakes, to taste
5
Arugula pesto: Put all of the ingredients in a food processor and puree until completely combined
6
Cheese Mousse: Put the potato in a saucepan of cold salted water and bring to a boil over medium heat
7
Cook the potato until soft
8
Combine the cheeses in a mixing bowl
9
Dice the potato and add to the cheeses
10
Stir in the scallions and milk and mix until smooth
11
If necessary, add more milk to achieve a creamy texture
12
Season with salt and pepper, to taste
13
Cover and set aside
14
To serve, spoon some spicy tomato sauce into the bottom of each wonton 'cone', top with cheese mousse and finish with arugula pesto
15
Arrange them on a serving platter and serve