Pumpkin Puree with Goat Cheese Mousse and Balsamic Vinegar
Imagine the sweetness of a good pumpkin combined with the bitter taste of goat cheese. Add a few drops of an excellent Italian balsamic vinegar and think of the result: a simple yet sophisticated dish, perfect for an important November dinner, and why not? For a magical Thanksgiving party!
How to Make Pumpkin Puree with Cheese and Balsamic Vinegar
- Cut the pumpkin into eight pieces and place them on a baking dish: season with rosemary, a little oil, sprinkle with a pinch of salt and bake at 320° F for about 1 hour.
- If you want, you can cut a couple of thin slices of pumpkin to fry in hot oil to get some original chips for decoration (check the oil temperature by dipping a piece of pumpkin).
- While the pumpkin is cooking in the oven, prepare the goat cheese mousse: put the goat cheese in a bowl, add the cream, a drizzle of extra virgin olive oil, a pinch of salt and a sprinkling of black pepper. Mix everything with the aid of a blender. Let rest in refrigerator for about an hour.
- Chop some chives. When the pumpkin is cooked, let it cool and, using a cooking spoon, scrape the flesh.
- Put it in a bowl, add the nutmeg and extra virgin oil. Season with salt and pepper. Mash the pumpkin flesh with a fork and stir the mixture to make it consistent.
- Place a mini baking mold at the center of a plate and make a layer of pumpkin puree inside it.
- Above gently place two tablespoons of goat cheese mousse.
- Remove the mold and garnish with the pumpkin chips, chives, a few drops of Traditional Balsamic Vinegar of Modena and a sprinkling of black pepper.
Balsamic vinegar and cheese
What cheese goes with balsamic vinegar? The most popular combination is balsamic vinegar with parmesan cheese (and strawberries if it's for a romantic dinner!), but you also try balsamic vinaigrette on blue cheese or goat cheese. You will love it!
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