Parmigiano Reggiano Cups with Goat Cheese Mousse and Salmon Tartare

Meet the cheese cup.

Parmigiano Reggiano Cups

These are the vessel versions of  Parmesan Crisps made with Parmigiano Reggiano, a big chief amongst cheeses. They’re elegant appetizers that are awesomely easy to make especially if you set up a proper prep space.

Parmigian Reggiano Cups prep set up

You need heaps of finely grated Parmigiano Reggiano, a lined baking sheet, metal ring molds (optional…you can always freehand it) and a mini muffin tin. *I used 3-inch diameter molds.

That orange, square waffle is a rubber trivet. When I take the melted Parmigiano Reggiano circles out of the oven I’ll set it on that orange waffle trivet. That way I’ll be smack next to the mini muffin pan which is where I want to be. Just-melted circles of cheese cool quickly so you want to lift them from the baking tray and gently form them into cups fast. Fast!

Now…please prepare yourself for a weird photo of my hand demonstrating the magical thumb-poke method that transforms a melted wafer of cheese into a cheese cup.

thumb poke Parmigiano reggiano cups prep step

I usually form four to five cups before the cheese is too cool to wrangle.

parmigiano reggiano cups in tray

Bake small batches or sucker someone into helping with that final cup-creating step. And if you don’t get a melted cheese circle poked into cup form in time…no biggie…consider it a snacking cracker. Or serve your Parmigiano Reggiano as crisps and as cups.

I like to fill Parmigiano Reggiano Cups with a dollop of super silky Goat Cheese Mousse.

Parmigiano Reggiano cups goat cheese mousse

And then layer a bright burst of Salmon Tartare on top that feather-light Goat Cheese Mousse.

Parmigiano Reggiano Cups with Goat Cheese Mousse and Salmon Tartare

The silkiness of the mousse alongside creamy Salmon Tartare gets set off by the crispy crunch of big-chief Parmigiano Reggiano. It’s a texture, taste bonanza in one bite.

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