Goat cheese cream in Parmesan slices

Ingredients for 1 servings:

• 150 g goat’s cheese
• 100 g crème fraîche, or double crème
• 1 tbsp tomato paste
• 2 tbsp basil, chopped, or other preferred herbs, also frozen
• salt and pepper
• 1 pack of grated Parmesan cheese
• 10 g cornstarch
• Basil, for garnishing

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

delicious for the buffet

Mix the goat’s cheese, crème fraîche, and tomato paste until smooth. Stir in the chopped herbs, season the cream with salt and pepper, and cover and chill for about 30 minutes. Meanwhile, mix the Parmesan with the cornstarch. Heat a non-stick pan over medium heat. Sprinkle 1-2 tablespoons of the cheese mixture into a thin circle and let it melt. Carefully remove the Parmesan wafer from the pan and immediately place it over an upturned teacup to shape it, or, for a smaller size, over an upturned small glass, and let it cool. Make more wafers from the Parmesan mixture. Fill a piping bag with the cream cheese mixture and pipe it into the wafers, or simply place it neatly into the wafers using two teaspoons. Garnish the Parmesan wafers with basil leaves. Tip: The cream cheese and the Parmesan wafers are easy to make ahead of time. However, the cream should only be added to the buns shortly before serving to prevent them from becoming soft. Furthermore, the buns should be stored in a dry place, for example, in a glass container with a vacuum-sealed lid.