In February/March the Sarasota-based catering company Simply Gourmet features a traditional Royal English Tea Service on Tuesday and Wednesday afternoons (February 7/8, 14/15 and March 7/8, 21/22, 28/29) at the Powel Crosley Estate. Try Chef Larry Barrett's basil and goat cheese mousse, a light bite he pairs with a cold glass of white wine or a hot cup of full-bodied tea, alongside crunchy crostini. "Basil has to be one of the great gifts to man," says Barrett. "Tomato and basil—it’s like Bogart and Bacall, a classic pairing."

Ingredients: Pesto; 12 oz. mild fresh goat cheese log; 6 oz. cream cheese; 2 Tbsp. heavy cream; salt; black pepper; baguette; 1 large clove garlic; olive oil.

Pesto ingredients: 2 cups fresh basil leaves; ½ cup Parmesan cheese; ½ cup extra virgin olive oil; ½ cup walnuts; 6 cloves garlic; 1 Tsp. oregano; salt/pepper to taste.

Pesto: Put all ingredients (except the olive oil) into food processor. Pulse several times to break down. Add half the olive oil and pulse again. Scrape down sides of bowl and pulse again adding the rest of the olive oil. The mixture should not look oily. If it looks dry, add a little more olive oil; if it looks oily add a little more Parmesan and a walnut or two.

Mousse: Place goat cheese, cream cheese, heavy cream, black pepper and pesto in the bowl of a stand-up mixer. Mix on low until creamy. If still too stiff, add a drop more cream. Feel free to add more pesto if desired. Place goat cheese mousse into a soufflé dish and dust with a little coarsely grated black pepper.

Crostini: Cut baguette into ¼ inch slices. Lay out on baking sheet, drizzle each piece with a little olive oil and rub with the garlic clove. Bake at 325 degrees for seven minutes, then turn the baking sheet around for even cooking. Cook for another seven minutes or until crispy and browned.

To serve, place soufflé dish with mousse in the center of a plate and scatter the crostini around. Use a small spoon or knife for spreading.

Simply Gourmet Caterers