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Special Equipment: spatula; rimmed baking sheet; baking rack; pastry brush; thermometer; fine-mesh strainer
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For the goat cheese mousse: In a medium mixing bowl, add 2 1/4 cups goat cheese, 1/3 cup of the heavy cream, rosemary, lemon zest, and black pepper. Fit the KitchenAid(R) 7-Speed Hand Mixer with the turbo beater attachments. Place the beaters into the goat cheese mixture and turn to speed 2. Mix until just combined, then gradually increase to speed 4 and cream for 2 minutes, or until the goat cheese is light and creamy. Use a spatula to scrape down the bowl and beaters as needed during the mixing process. Once the mixture is creamy, turn off the mixer and remove the turbo beaters.
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In a medium mixing bowl, add the remaining 3/4 cup heavy cream. Fit the hand mixer with the whisk attachment. Place the whisk into the cream and turn to speed 4. Whip until the cream begins to thicken, about 1 minute, then increase to speed 7 and whip until soft peaks form, another 35-45 seconds. Turn off the mixer.
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Using a spatula, gently fold the whipped cream into the goat cheese mixture in 3 increments until combined. Take care to not overmix the mousse by folding, not stirring. Place the mousse into a bowl until ready to use.
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For the balsamic caramel: Place 1/2 cup balsamic vinegar, 1/2 cup red wine(or port), 3/4 cup sugar, 1 Tbs shallots, 1/2 tsp peppercorns, and rosemary sprig into a small, but tall, saucepan. Set over a stove turned to medium heat. Using a spatula, stir until the sugar dissolves. Dip a pastry brush in water and brush down the sides of the saucepan (this will prevent crystallization of the syrup). Bring the mixture up to a boil, then cook, without stirring, until it reaches 235u00b0F/112.7u00b0C on a thermometer, 6-9 minutes. (If the mixture begins to bubble over, simply reduce the heat a bit to prevent it from overflowing). Remove the saucepan from the stove and strain the caramel into a heat proof container. Discard the solids. Let the caramel cool to room temperature before serving.
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For the crostinis: Preheat the oven to 350u00b0F/180u00b0C/gas 4, and place the rack in the center of the oven. Brush one side of the crostinis with 1/3 cup olive oil, then flip the pieces and brush the other side, then arrange them on your baking sheet. Season the tops with a sprinkling of flake salt and black pepper, the bake until golden (about 12-15 minutes). Remove from oven and let cool before using.
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For the assembly: Spread 1-2 rounded teaspoons of the goat cheese mousse onto each crostini and top with the Balsamic Caramel, toasted walnuts and fresh thyme. Place finished crostinis on a platter and serve.
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Chef's Notes: To toast walnuts: Preheat the oven to 350u00b0F/180u00b0C/gas 4. Line a rimmed baking sheet with parchment paper. Scatter the walnuts onto the parchment paper and place in the oven. Bake for 7-10 minutes, or until golden. Shake or stir the baking sheet occasionally so the walnuts bake evenly. Let cool on a baking rack.
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Be sure to use a high quality goat cheese that comes in a round or log so you get a creamier texture for the mousse. (Avoid pre-crumbled goat cheese for this recipe.)
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Crostini can be made up to 3 days in advance of assembly. After toasting, place them in a sealed plastic bag stored at room temperature.
