A while ago I got this idea: stuffed oscypek’s bowls. I knew that the filling can’t be very distinct as the oscypek cheese itself is quite salty. I made delicate mousse with sour cream and dry tomatoes with a basil-garlic note. Such an appetizer we’ll take to the New Year’s party tonight. Hope the guests will like them- fingers crossed!
Ingredients (make about 40)
2 cups grated oscypek cheese (or similar amount Parmesan cheese)
1 cup double cream with a teaspoon gelatin
2 oz (60 g) cream cheese (i.e. Philadelphia)
2 oz (60 g) thinly chopped dry tomatoes
2 teaspoons tomato puree
pinch salt and pepper
few drops lemon juice
½ teaspoon dry basil and a little bit of fresh garlic
Grate the cheese. Heat up the Teflon pan. Place a tablespoon size cheese mixture on a pan. When cheese starts to melt or gets brown take the cheese pancakes off the pan with your hand dressed in an old kitchen glove ( will get quite dirty). Shape the cheese, ‘wrapping’ it around bottom of a glass or (better) around mortar’s pestle. Leave it to cool down.
Beat the sour cream, combine with cream cheese, tomatoes and spices. Season to taste. Keep the filling in a fridge, each cheese ‘basket’ fill with tomato mousse (using a pastry bag). Serve decorated with a half of olive, pinch oregano or dry tomato.