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Author Notes: A delicious and light appetizer, perfect for the summer! It will impress your guests, but is so easy to recreate. The lightness of the goat cheese mousse pairs perfectly with the fried tomato, as the crust adds a different texture and a heavier element to the dish. —Annie Mazzaferro
Prep time: 15 min
Cook time: 25 min
Goat Cheese Mousse
cups Heavy whipping cream
ounces Goat Cheese
pinches Salt and pepper (to taste)
pinches Optional herbs (parsley, chives, etc.)
Large heirloom tomatoes (yellow or green hold best)
cup Panko bread crumbs
- Start with the mousse by adding 1 cup of heavy whipping cream to a mixer
- Mix on medium speed until stiff peaks are reached (like you are making a whipped cream)
- Move the whipped cream to a separate bowl and place in the fridge
- Add the goat cheese and last 1/8 cup of heavy whipping cream to the mixer
- Mix on medium speed until the goat cheese is softened and creamy (may need to scrape sides of the bowl every couple minutes)
- Once the goat cheese is properly mixed, fold the whipped cream in
- Prepare your tomatoes by slicing into 1cm thick slices (you should get about 3-4 per tomato depending on size)
- Begin to prepare your oil by pouring into a pan and over medium-high heat (use enough oil to fry the tomatoes on each side)
- Beat the eggs and lay out the flour and Panko. Prepare your tomatoes for frying by dipping in flour, then the egg mixture, and then in to the bread crumbs
- Place into the oil and fry for about 60-90 seconds, and then flip to the other side. Fry until the tomatoes reach a golden color
- Plate the goat cheese mousse with the tomato, and garnish as you please! I added nectarines which paired nicely.