Frico Cups with Herbed Goat Cheese Mousse

Preheat oven to 400 F.

In a bowl, add your goat cheese, heavy cream, thyme, parsley, salt and pepper. Whip the ingredients together until smooth. Place goat cheese mousse in a zip-top bag and put it in the refrigerator until ready to use.

Scoop heaping tablespoons of the grated cheese onto 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. Remove from oven.

Let cheese cool for about 1 minute. While it’s still malleable, scoop up the crisp and gently form each into a mini muffin tin to make a little cup. I find an offset spatula works best. Let them cool completely. Repeat the process with the remaining cheese.

Squeeze the goat cheese into the bottom of 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.