Smoked Parmesan & Goat Cheese Cups

Recipe Creator: Chef Rob Thomas

The textures and flavours of this appetizer are pure perfection - descriptive words include, but are not limited to: crispy, creamy, smoky, salty, creamy, spicy and addictive. You can serve them as a simple appetizer or add interest to a cheese board by serving them alongside the usual suspects.


Parmesan Cups

  • 8 oz Bothwell smoked parmesan cheese, coarsely grated

Goat Cheese Mouse

  • 6 oz Goat cheese, softened
    ¼ cup Whipping cream


  • ¼ cup Hot pepper jelly
  • 2Tbsp Fresh chives, chopped


Parmesan Cups:

  1. Preheat oven to 325° degrees F.
  2. Place a mounded tablespoon of grated Parmesan onto a non-stick cookie sheet or Silpat baking mat; pat gently into a 2-inch circle, repeat, leaving 2 inches between each circle.
  3. Bake one sheet at a time for 4 to 5 minutes or until bubbly and lightly golden. Watch closely, so they don’t burn.
  4. Cool approximately 1 minute. Remove with a spatula and gently drape over an upside-down small muffin tin cups.

Goat Cheese Mousse:

  1. Blend whipping cream and goat cheese together until smooth.


  1. Carefully spoon the mousse into the Parmesan baskets or use a pastry bag to pipe it into the nests.
  2. Top with a ½ tsp of red pepper jelly and top with fresh chives.