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

Ingredients

• 1 large bunch arugula 
• 1 large bunch basil leaves 
• 1  carrots peeled finely chopped
• 1  celery stalk finely chopped
• 0.5 cup chicken broth 
• 1 cup chicken broth 
• 0.5 cup feta 
• 2 cloves garlic thinly sliced
• 0.5 cup goat cheese 
• 12 servings kosher salt 
• 12 servings kosher salt and pepper black freshly ground
• 1 cup milk plus more if needed
• 1 cup olive oil extra-virgin
• 0.5 cup parmesan grated
• 0.5 cup parmesan cheese grated
• 0.5 cup pinenuts 
• 12 servings pepper flakes red
• 0.5 cup ricotta 
• 3  scallions thinly sliced
• 16 ounce tomato purée canned
• 1  vidalia onion finely chopped
• 12  wonton wrappers 
• 1  yukon gold potatoes peeled

Equipment

• food processor
• sauce pan
• oven
• mixing bowl
• muffin tray
• mini muffin tray

Directions

1. Special equipment: Mini muffin pan
2. Preheat the oven to 375 degrees F.
3. Put the wrappers in a muffin pan and bake in the oven until golden brown, about 4 to 5 minutes.
4. Marinara sauce: Put tomato puree, broth, carrot, celery, onion and garlic in a saucepan and cook over medium heat until reduced by 1/
5. Add salt and red pepper flakes, to taste.
6. Arugula pesto: Put all of the ingredients in a food processor and puree until completely combined.
7. Put the potato in a saucepan of cold salted water and bring to a boil over medium heat. Cook the potato until soft.
8. Combine the cheeses in a mixing bowl. Dice the potato and add to the cheeses. Stir in the scallions and milk and mix until smooth. If necessary, add more milk to achieve a creamy texture. Season with salt and pepper, to taste. Cover and set aside.
9. To serve, spoon some spicy tomato sauce into the bottom of each wonton 'cone', top with cheese mousse and finish with arugula pesto. Arrange them on a serving platter and serve.