Friday, August 1, 2008

Chevre Chaud Appetizer

This appetizer is perfect in its simplicity and its small deliciousness. It is a model for small eating as well, because you could down it in two bites if you were there were McChevre Nuggets at the drive thru. But why would you want to? I never want them to end, even when I smell the herbs from the chicken bubbling away for the next round of groaning.

The salad underneath it balances the heavy nature of bacon and cheese, just as the gentle balsamic sweetness on the greens counters the savory meat flavor. Goat cheese can be too, well, goaty, but the baking of it accomplishes the same mellowing that happens with garlic, onions, and the lot. It loses its edge and the flavor softens into a more friendly creaminess.

Ingredients for 2:
For the Bread and Cheese

  • - 2 creamy goat cheese slices ~½ inch
  • - 2 slices baguette, toasted
  • - 4 slices of bacon, ~2 inches long

For the Salad and Dressing

  • - Salad leaves of your choice
  • - 3 Tbsp olive oil
  • - 1 Tbsp balsamic vinegar
  • - ½ tsp Dijon mustard
  • - 2 tsp minced shallots
  • - Salt & pepper to taste

Put one slice of goat cheese on each toasted baguette round. Place 2 of the bacon pieces on each slice of cheese, and then both on a baking sheet. Broil on low until bacon is just done.

Spread a slight bed of salad on a small plate. Mix oil, vinegar, mustard, and shallots in a small bowl. Salt & pepper to taste.

Drizzle over salad and top with bread and cheese.

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