Goat Cheese Mousse with Red-Wine Caramel
Recipe from Food & Wine

This crostini from Karen Small at the Flying Fig in Cleveland, topped with goat cheese mousse, red-wine caramel, and strawberry compote, is a delightful example of a dish that combines sweet and savory. Each component can be used in a variety of sweet and savory ways: The caramel, for instance, is great drizzled over pecorino cheese or vanilla ice cream.


Goat Cheese Mousse with Red-Wine Caramel
Con Poulos

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Servings: 4
Prep Time: 1 hr
Total Time: 1 hr 30 mins
Related Categories: Appetizers, Cheese Appetizers, French Bread, Goat Cheese Appetizers
 
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Ingredients
  • 2  cups
    dry red wine
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  • 1/2  cup
    ruby port
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  • 1  teaspoon
    whole black peppercorns
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  • 1 
    shallot, minced
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  • 2 
    thyme sprigs plus 1/2 teaspoon chopped thyme
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  • 1 1/2  cups
    sugar
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  • 4  cups
    strawberries, hulled (2 pints)
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  • 2  teaspoons
    finely grated orange zest
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  • 2  tablespoons
    water
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  • 1  11-ounce
    log of fresh goat cheese, softened
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  • 2  tablespoons
    heavy cream
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  • 1  pinch of
    freshly ground pepper
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  •  
    Crostini and toasted walnuts, for serving
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Directions
1.
In a saucepan, bring the wine, port, black peppercorns, shallot, thyme sprigs, and 1 cup of the sugar to a boil, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook over moderate heat, without stirring, until syrupy and reduced to 1 cup, about 35 minutes. Strain and discard the solids. Let the caramel cool slightly.
2.
Meanwhile, in a medium saucepan, toss the strawberries, orange zest, water, and the remaining 1/2 cup of sugar and let stand until juicy, about 30 minutes.
3.
Bring the strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 minutes. Transfer the compote to a bowl and let cool.
4.
In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper, and chopped thyme until creamy. Spoon the mousse into a bowl and serve with the compote, caramel, crostini, and walnuts so guests can assemble their own.

MAKE AHEAD
The caramel, strawberries and mousse can be refrigerated separately for up to 3 days. Bring to room temperature before serving.
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