-- FILLING --
• 6 ounces fresh goat cheese
• 5 tablespoons heavy cream
• 1 tablespoon parsley
• Pinch of lemon zest
• Salt and pepper to taste
-- PARMESAN CUPS --
• 12 tablespoons Shredded Parmesan Cheese
-- GARNISH --
Your favorite Thick Sliced Bacon cut into ½” cubes and slowly cooked in a skillet until golden brown and crisp. Place bacon pieces on a paper towel and set aside. (For my recipe, I used my house-made bacon. There is a “How-To” HERE.
PREPARATION: For the filling, put goat cheese in a stand mixer and whip until creamy; add cream, zest, parsley, salt and pepper and whip until smooth; set aside.
Heat oven to 350 degrees. For the Parmesan crisps, using a sheet pan lined with parchment paper, place 2 tablespoons Parmesan on the pan and spread with your finger to create a circle about 2 1/2 inches in diameter. Repeat until all Parmesan is used.
Bake in a 350-degree oven until a light golden color is achieved, about 6 to 10 minutes. Be sure not to overcook. Have an empty paper egg carton ready. Then remove the pan from the oven and, using a spatula, remove the crisps one at a time. Mold them into the egg carton, creating free-form bowls. Set aside to cool and harden.
Fill the crisp with the filling using a piping bag or a small spoon.
Garnish with bacon pieces.