Food Recipes Appetizers Canapes Cheese Croustades 5.0 (2) 3 Reviews A dollop of sweet-tart cranberry relish hides at the center of the goat cheese and ricotta mousse for a burst of flavor. Garnish with fresh, oniony chives or tart lemon zest for some color and brightness. By Josh Miller Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Justin Walker Total Time: 25 mins Yield: 15 Ingredients 1 (8-ounces) goat cheese log, at room temperature 1/2 cup salted European-style butter (4 ounces) (such as Plugrá), softened 1/2 cup whole-milk ricotta cheese (4 ounces) 1 teaspoon lemon zest, plus lemon peel twists for garnish (from 1 lemon) 1/2 teaspoon herbes de Provence 1/4 teaspoon white pepper 1/8 teaspoon finely ground sea salt 1/4 cup cranberry relish or red currant jelly 2 (1.9-ounces) package frozen mini phyllo pastry shells (such as Athens), thawed and baked according to package directions Fresh chive batons Directions Stir together goat cheese, butter, ricotta, lemon zest, herbes de Provence, white pepper, and sea salt in a medium bowl until smooth. Spoon goat cheese mixture into a piping bag fitted with a large star tip. Spoon 1/4 teaspoon relish into each pastry shell, and pipe about 1 tablespoon goat cheese mixture on top of relish. Garnish with lemon zest curls and chive batons. Originally appeared: December 2019 Rate It Print