For that summer party you are planning or attending, this appetizer should please even the finicky eaters.
1 cup grated parmesan cheese
4 ounces fresh local goat cheese, like Birchbark Farms Cloud Creme
2 Tbsp organic heavy cream
1/2 cup greek (spoonable) yogurt
1 tsp fresh herbs
Preheat oven to 350 degrees. Make parmesan crisps by placing a teaspoon of cheese on parchment paper sprayed with cooking spray. Bake no longer than 10 min. After baking the cheese, quickly place melted cheese disks, still warm, into ramekins or wrap around inverted small bowls to form cups. Make mousse by combining goat cheese, cream, yogurt and seasoning in a small bowl. Place a small dollop of mousse on each parmesan crisp and serve. Yield: 25 servings.
Source: my mom and the Knoxville News.