An old friend returned from Paris swooning about a Goat Cheese Amuse Bouche that was served at the famous French restaurant, Tailivent. I found the recipe in Patricia Wells' "The Paris Cookbook". I have served it many, many times and it always gets rave reviews from cheese lovers. This is my slightly modified version which I serve in a pancetta cup. —Donna Sue
Preheat oven to 375 degrees. Using a mini-muffin pan, press one slice of pancetta into a muffin slot. Press to the bottom and allow the pancetta to overhang, this will form the cup. Bake for 12-17 minutes, until crisp. Remove from oven. Place each cup on a paper towel to drain off excess oil. Allow cups to set for 10 minutes, or can be made up to two hours in advance. If preparing in advance, do not fill cups until you are ready to serve.
In a food processor, add the goat cheese, chopped chives and up to on teaspoon of olive oil. Process until smooth. When ready to serve, add one teaspoon of the goat cheese to the pancetta cup. Cheese must be served room temperature.
Sun Dried Tomato Relish
To rehydrate sun-dried tomatoes, place them in a glass bowl and pour over boiling water. Allow to sit no more than 10minutes, then remove from water and drain on paper towels.
Chop herbs extra fine.
Add the sun-dried tomatoes, herbs and red pepper flakes into the food processor.
Remove any green from the garlic cloves and press them directly into the food processor.
Add the oil and pulse to process mixture into a slightly chunky salsa.
Add a thin layer of the salsa, about 1/8-1/4t., over the goat cheese. Garnish with some chopped green scallion or pinch of micro basil. NOTE: Salsa can be roasted for one minute under a broiler before added to the goat cheese cup.