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Canapes with Fresh Ricotta and Goat Cheese Mousse with Vidalia Onion Jam

by Chef Fabio Viviani. Served at the 2010 Aspen Wine & Food Festival

Yields Approximately 40 Canapés

Ingredients

  • For the Onion Jam:
  • 3 Tbsp. Bertoll®i Extra Light Tasting Olive Oil
  • 3 Vidalia onions, sliced ½-inch thick (about 1 ½ pounds)
  • ½ cup sugar
  • 2 cups water
  • For the Fresh Ricotta and Goat Cheese Mousse:
  • ½ lb. goat cheese
  • 1 ½ cups heavy cream
  • ½ lb. fresh ricotta cheese
  • pinch of salt and pepper, to taste
  • 1 Tbsp. garlic powder

Instructions

For the Onion Jam:

Heat the Bertolli® Extra Light Tasting Olive Oil in a wide skillet over low heat. Add the onions and cook over low to medium-low heat until caramelized and golden brown, stirring occasionally. Add the sugar and water and continue cooking until the water has evaporated and the mixture has become sticky. Allow to cool.

Yields approximately 1 ½ cup onion jam

Yields approximately 1 ½ cup onion jam

For the Fresh Ricotta and Goat Cheese Mousse:

Whip the goat cheese with the heavy cream. Mix the rest of the ingredients until evenly incorporated.

Yields approximately 3 ½ cups mousse

Assembly:
Spread 1 tablespoon mousse on canapé. For canapé, use toasted white bread slices (such as French bread) or other canapé of choice. Top with 1 tablespoon onion jam.