Cheese Mousse in a 'Cone' with Spicy Tomato Sauce and Arugula Pesto
- Level: Easy
- Yield: 12 wonton 'cones'
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 467
- Total Fat
- 31
- Saturated Fat
- 8
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 15
- Cholesterol
- 29
- Sodium
- 622
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
Wonton Cones:
12 wonton wrappers
Spicy Marinara Sauce:
1 (16-ounce) can tomato puree
1 cup chicken broth
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 Vidalia onion, finely chopped
2 cloves garlic, thinly sliced
Kosher salt
Red pepper flakes
Arugula Pesto:
1 large bunch arugula
1 large bunch basil leaves
1/2 cup pine nuts
1/2 cup grated Parmesan
1/2 cup chicken broth
1 cup extra-virgin olive oil
Cheese Mousse:
1 Yukon gold potato, peeled
1/2 cup goat cheese
1/2 cup ricotta
1/2 cup feta
1/2 cup grated pecorino or Parmesan cheese
3 scallions, thinly sliced
1 cup milk, plus more if needed
Kosher salt and freshly ground black pepper
Directions
Special equipment:
Mini muffin pan- Preheat the oven to 375 degrees F.
- Wonton cones: Put the wrappers in a muffin pan and bake in the oven until golden brown, about 4 to 5 minutes.
- Marinara sauce: Put tomato puree, broth, carrot, celery, onion and garlic in a saucepan and cook over medium heat until reduced by 1/3. Add salt and red pepper flakes, to taste.
- Arugula pesto: Put all of the ingredients in a food processor and puree until completely combined.
- Cheese Mousse: Put the potato in a saucepan of cold salted water and bring to a boil over medium heat. Cook the potato until soft. Combine the cheeses in a mixing bowl. Dice the potato and add to the cheeses. Stir in the scallions and milk and mix until smooth. If necessary, add more milk to achieve a creamy texture. Season with salt and pepper, to taste. Cover and set aside.
- To serve, spoon some spicy tomato sauce into the bottom of each wonton 'cone', top with cheese mousse and finish with arugula pesto. Arrange them on a serving platter and serve.