Whipped Ricotta and Goat Cheese Fall Appetizer

Add the ricotta, goat cheese, and pinch of salt to a food processor. *You could also add some fresh lemon zest for a bite of lemon.
Blend for 1 to 2 minutes, scraping down the sides as needed, until completely smooth, light, and fluffy.
Transfer the whipped cheese mixture to a piping bag and pipe it into silicone skull molds, filling each mold completely.
Gently tap the molds several times on the counter to settle the cheese and remove any air pockets so the skulls are smooth and detailed.
Freeze the skull molds for 2-3 hours, or until completely firm.
Transfer the remaining whipped cheese mixture to the piping bag and refrigerate while the skulls freeze.
Once the skulls are firm, pipe the refrigerated whipped cheese into coupe glasses or onto a large serving dish.
Carefully remove the frozen cheese skulls from the molds and place them on top of the piped whipped cheese. Allow to sit at room temperature for 15 minutes.
Spoon or drizzle sour cherry preserves over and around the skulls.
Garnish with chopped pistachios and fresh thyme, and serve with Milton’s Gluten Free Crackers.

Styling Notes

For individual servings, pipe the whipped cheese into coupe glasses and place 2-3 skulls on top of each. For a larger appetizer, pipe or spread the whipped cheese into a shallow serving dish and arrange a dozen skulls across the top. Drizzle the sour cherry preserves around the skulls and finish with chopped pistachios for color and texture.