- 9 oz. Parmesan cheese grated on fine holes of a box grater – 4 cups or finely chop in a food processor
- 1 Tbs. all purpose flour
- 6 oz. chevre cheese – softened
- 1/2 ‐ 1 tsp. cracked roasted black pepper*
- 6 oz. thinly sliced smoked salmon
- Chopped fresh chives or paprika as garnish.
For Parmesan cups:
Preheat oven to 350 degrees. Line a cookie sheet with parchment or silicon sheet. In medium bowl, toss cheese and flour together. Sprinkle 1ó Tbs. grated cheese onto cookie sheet to form a circle about 4 inches in. diameter. Leave 2 inches between each parmesan circle. Bake circles for 3‐4 minutes or until begins to solidify into circles. Flip them over carefully (you may need two spatulas) and bake for additional 3 minutes. DO NOT BROWN THEM.
Carefully remove the still warm circles and place them into empty egg crates or mini muffin tins to shape as they cool. Press them into the bottom gently. Wait until they have cooled and hardened before removing the cheese cups – about 5 minutes. Continue this process until all the cheese is used.
Slice salmon into 3 inch strips and roll around itself to form a rosette. Place rosette into the parmesan cup off center. Mix black pepper into softened chevre cheese. Place cheese into a pastry bag with small star tip. Squeeze a “flower” of cheese into cup next to the salmon. Continue till all cups are filled. Garnish with chopped chives or sprinkle chevre lightly with paprika.
*To roast black pepper – spread a handful of whole black peppercorns onto a small cookie sheet. Roast in a 400 degree oven for 6‐7 minutes. Cool. Place in grinder.
Yields 2 dozen