Avacado Chevre Mousse and Sweet Cherry Napoleons with Toasted Pepitas & Fresh Basil
Created for Obsession Wines by Chef James Lehman
FOR THE MOUSSE: 1 ripe avocado 4 ounces plain goat cheese 2 Tbsp. Olive oil 1 Tbsp. Lemon juice 1 Cup Fresh Corn Salt and pepper to taste Combine all ingredients into a medium bowl and mix with a whisk until almost smooth. It is ok if the mousse is a little chunky.
FOR THE CHERRIES: 1 pint cherries, pits removed, cut in half 2 Tbsp. Fresh basil, chopped fine 1 Tbsp. Lemon juice Mis all ingredients into a small bowl and toss.
TO ASSEMBLE DISH: Place a small amount of the mousse at the bottom of your container, top with cherry mixture. Repeat the first 2 steps so that you have 2 layers of mousse and 2 layers of cherries. Top with the toasted pepitas.