Watermelon and Goat Cheese Nites
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 2 tbsp (30 ml) olive oil
- 3 garlic cloves, halved
- 3 slices bacon, finely chopped
- 1 log (3 1/2 oz/100 g) soft, unripened goat cheese, crumbled
- 2 tbsp chervil, chopped, plus more for garnishing
- 30 cubes peeled watermelon, 1/2 inch (1.5 cm) wide by 1 inch (2.5 cm) high
Instructions
- In a skillet, heat the oil over medium heat. Add the garlic and cook for 5 minutes, stirring to flavour the oil. Remove from the heat. Transfer the oil to a glass bowl and let cool until needed. Compost the garlic.
- In the same skillet, cook the bacon until crips. Drain on a plate lined with paper towel.
- In a bowl, combine the crumbled goat cheese, garlic-flavoured oil, bacon, and chervil. Season with pepper.
- On each melon cube, spoon about 1 tsp (5 ml) of the cheese and bacon topping. Garnish with a chervil leaf.
Featured in the book Ma cuisine week-end Book (French Version)