| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | about 48 pieces |
Ingredients
- 1/3 pound blue cheese
- 1/4 pound cream cheese
- Kosher salt and freshly ground black pepper
- 1/3 cup heavy cream, whipped to soft peaks
- About 48 (1 1/2-inch) white bread rounds, buttered and toasted
- About 48 thin slices radish
Instructions
- In a food processor, puree the blue and cream cheeses until very smooth. Season with salt and pepper, to taste. Fold the whipped cream into the mousse until well blended. There should be no lumps. Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse onto the white bread rounds and top each with a radish slice. Serve.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 100 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 7 mg |
| Sodium | 188 mg |
Reviews
I had this similar mousse at a local restaurant and they served the mousse with a rib steak, on the side, it was wonderful! I added some garlic and that kicked it up a bit. Love it…
I made this as one of the canapes for a French supper club and it was so easy. Mousse can be made ahead as well as the bread rounds. Everyone loved it !!!
This is a nice appetizer for entertaining a crowd because 1. it makes a LOT and 2. vegetarians can eat it. Not difficult to make, especially because I used pita chips instead of toasting bread. I would maybe add another bit of crunch to the top… another veggie.
I made this recipe for a bridge pary, and the most difficult part was making little bred rounds. Just time consuming is all, perhaps crackers next time! It was easy & very attractive and went over well with the guests.