For Mint Pesto
2 C loosley packed mint leaves
3 oz. freshly grated parmesan cheese
1/4 C pine nuts (seasoned and toasted)
1/2 C olive oil
For Goat Cheese Mousse
8 oz. Appleton Creamery plain goat cheese
3/4 C lightly whipped heavy cream
Mint leaf for ganish
Crudites and slices of fresh baked bread as an accompaniment
Make the pesto: Combine the mint, parmesan and pine nuts in the food processor and process until finely chopped. With motor running, add olive oil, blending until smooth.
Make the goat cheese mousse: Process the goat cheese in the cleaned processor until smooth. Add the whipped cream and blend just until incorporated.
Spoon the pesto in the center of a platter. Place the mousse directly on top of the pesto so that you just see the green pesto oil around the perimeter of the mousse. Serve with the crudities and bread slices.