I made these as an apertivo for a dinner we hosted on Wednesday night. Great on their own, we served them with a chilled carrot soup that had a pinch of curry. I highly recommend the pairing.

Preheat oven to 350 degrees.

You will need a half sheet baking pan lined with Silpat or similar non-stick surface. Take a 3″ biscuit cutter and place it on the half sheet. Spread Parmigiano-Reggiano cheese, grated, in the cutter and spread evenly. You will need just enough cheese to cover the bottom of the cutter. Lift the cutter off gently. The baking sheet goes into oven and bake for 10 minutes.

Remove from oven and with a spatula, gently lift the cheese disc off the half sheet and place it in something that will serve as a form. Be creative, use and egg carton or measuring cup; I use a silicone cup that is used for poaching eggs (I don’t like the way it poaches eggs but it is excellent for this use).

Place in refrigerator to chill and at that point, the parmesan cup will be ready to use.

For the cheese, use a fork to whisk heavy cream into goat cheese, and finish with fresh chives. If you have a cake decorating bag, use it and if you don’t you can spoon the cheese into a ziplock bag and cut a corner off to make your own decorating bag.