Cheese Mousse in a 'Cone' with Spicy Tomato Sauce and Arugula Pesto Recipe

Name: Cheese Mousse in a 'Cone' with Spicy Tomato Sauce and Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 wonton wrappers; Special equipment: Mini muffin pan; 1 (16-ounce) can tomato puree; 1 cup chicken broth; 1 carrot, peeled and finely chopped; 1 celery stalk, finely chopped; 1 Vidalia onion, finely chopped; 2 cloves garlic, thinly sliced; Kosher salt; Red pepper flakes; 1 large bunch arugula; 1 large bunch basil leaves; 1/2 cup pine nuts; 1/2 cup grated Parmesan; 1/2 cup chicken broth; 1 cup extra-virgin olive oil; 1 Yukon gold potato, peeled; 1/2 cup goat cheese; 1/2 cup ricotta; 1/2 cup feta; 1/2 cup grated pecorino or Parmesan cheese; 3 scallions, thinly sliced; 1 cup milk, plus more if needed; Kosher salt and freshly ground black pepper

Servings: persons

12 wonton wrappers
Special equipment: Mini muffin pan
1 (16-ounce) can tomato puree
1 cup chicken broth
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 Vidalia onion, finely chopped
2 cloves garlic, thinly sliced
Kosher salt
Red pepper flakes
1 large bunch arugula
1 large bunch basil leaves
1/2 cup pine nuts
1/2 cup grated Parmesan
1/2 cup chicken broth
1 cup extra-virgin olive oil
1 Yukon gold potato, peeled
1/2 cup goat cheese
1/2 cup ricotta
1/2 cup feta
1/2 cup grated pecorino or Parmesan cheese
3 scallions, thinly sliced
1 cup milk, plus more if needed
Kosher salt and freshly ground black pepper

1
Preheat the oven to 375 degrees F.
2
Wonton cones: Put the wrappers in a muffin pan and bake in the oven until golden brown, about 4 to 5 minutes.
3
Marinara sauce: Put tomato puree, broth, carrot, celery, onion and garlic in a saucepan and cook over medium heat until reduced by 1/3.
4
Add salt and red pepper flakes, to taste.
5
Arugula pesto: Put all of the ingredients in a food processor and puree until completely combined.
6
Cheese Mousse: Put the potato in a saucepan of cold salted water and bring to a boil over medium heat.
7
Cook the potato until soft.
8
Combine the cheeses in a mixing bowl.
9
Dice the potato and add to the cheeses.
10
Stir in the scallions and milk and mix until smooth.
11
If necessary, add more milk to achieve a creamy texture.
12
Season with salt and pepper, to taste.
13
Cover and set aside.
14
To serve, spoon some spicy tomato sauce into the bottom of each wonton 'cone', top with cheese mousse and finish with arugula pesto.
15
Arrange them on a serving platter and serve.
16
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

1270

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 12 wonton wrappers, Special equipment: Mini muffin pan, 1 (16-ounce) can tomato puree, 1 cup chicken broth, and more.

Yes, Cheese Mousse in a 'Cone' with Spicy Tomato Sauce and Arugula Pesto falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese Mousse in a 'Cone' with Spicy Tomato Sauce and Arugula Pesto

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