Creamy and tangy with just the perfect amount of fresh rosemary, topped off with a drizzle of local honey and a garnish of roasted beets.
Ingredients
- 1 cup bread crumbs
- 2 teaspoons mix oil (pomace)
- kosher salt
- ground black or white pepper
- 8 thin slices of pancetta
- 1 pound fresh goat cheese
- ¼ cup heavy cream
- 1 egg
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 4-6 roasted beets*
- ½ fennel bulb, thinly sliced
- ¼ cup lemon juice
- ¼ cup Dijon mustard
- 2 lemons, zested
- 1½ cup of mix oil (pomace)
- 1 pinch of kosher salt
- 1-2 pinches of pepper
Preparation
METHOD
Preheat the oven to 375° and prepare four 6-ounce ramekins by pouring ½ teaspoon of oil mixture to each ramekin and then use your finger or brush the sides and bottom, then dust with breadcrumbs. Line each ramekin with a slice or two of pancetta. Sprinkle them with salt and pepper and set aside.
For the goat cheese filling, with a whisk or in a blender, whisk together the ingredients in the order they are listed. Mix for three minutes and then fill each ramekin with the goat cheese mixture. Place the ramekins on a baking sheet and bake for 20 minutes.
Meanwhile, prepare the lemon vinaigrette by whisking together the ingredients as listed above.
About this recipe
PRESENTATION
Let the goat cheese ramekins cool for about seven minutes. Peel and slice the beets and then arrange them on four salad plates. Add the fennel slices and then drizzle with lemon vinaigrette. Finish by removing the baked goat cheeses from the ramekins and placing on the salad plate next to the beets and fennel. Chef Buthion suggests, “A little honey goes well on top of the cheese.”
*To roast beets at home, rub each beet with olive oil and dust with salt and pepper. Roast in a 375° oven for approximately 40 minutes. (Adjust the time depending on size).
“Bon appétit” - Chef Buthion
