Crispy Grana Padano Cheese Baskets with Fig and Nut Filling
Ingredients
- 180 g grated Grana Padano
- 200 g well-drained goat's milk ricotta
- 4-5 dried figs
- walnuts
- honey
- fresh thyme
- salt
- pepper
Preparation
Prepare the baskets in a hot non-stick pan or on parchment paper in an oven at 180°C, spread about two tablespoons of grated Grana Padano on a square of parchment paper, forming a thin disk. Let the cheese melt and brown over low heat for 3-4 minutes until the edge starts to caramelize slightly.
Once the disk is ready, gently lift it with a spatula and place it over an upside-down cup or muffin tin to shape it into a basket. Let it cool. Repeat for the other five baskets.
To make the mousse, sift the goat's milk ricotta through a sieve into a bowl, add a pinch of salt and pepper, and work it with a spatula until smooth and creamy.
Cut the dried figs into pieces and roughly chop the walnuts. Using a piping bag with a 15 mm star tip, fill the baskets with the mousse. Complete with the figs, walnuts, a drizzle of honey, and some fresh thyme leaves. Serve immediately.
Tips
This dish is perfect for surprising guests at Easter lunches or other special occasions. Serve immediately to maintain crispness and freshness.
