A couple weeks ago, I held a now-annual cheese party for all of my fromage-o-phile buddies. This party consisted mostly of cheese boards where I served up big hunks, worthy of being stars all on their own, save for a fresh piece of baguette to eat it with. There was one cheese that I wanted to serve that just couldn’t be eaten on its own: Fresh C’est Bon Chevre. This creamy, tart and delicious chevre is amongst my favourite of all the cheeses that we sell at Taste of Cheese and La Ferme Black River. I eat it often – on toast with honey, on a salad, in pasta sauce – anywhere you could think of! I definitely wanted to share this great cheese with my friends, I just needed to figure out how to do so. I also was looking for a more imaginative way than just spreadin’ it on a cracker!!
I thought back the various trade shows that we have participated in over the years and remembered the little pastry shells that we have used to serve up soft cheeses to all of the people walking by. These little shells are the perfect vehicle to serve any kind of spoonable cheese on, as they are thin, have a great crunch, and don’t have an overwhelming flavour. I decided to make little C’est Bon Chevre Tarts 3 ways, by using 3 different accompaniments underneath the scoop of Chevre. The three that I chose to use for this party were: Heritage Onion Confit with Maple Syrup & White Wine; Heritage Onion Confit with Shiraz & Spicy Bell Peppers; and a Salted Caramel Sauce fresh out of my bag from Paris!
With the help of my sous-chef (AKA my sister), I spooned some of the sauce into the shell, topped it of with a little dollop of chevre, and voila! There you had it! I plated them on some of the metal trays that hide in my kitchen cupboards and served them up to my hungry guests. They were a hit! The Chevre and Onion Confit with Maple Syrup combo was perfect for those who were trying to really taste the chevre without it being overwhelmed by anything else. The onion gave the bite-sized appie a more interesting texture, an almost semi-solid to sit between the crunchy shell and the smooth chevre. The combo of chevre and onion confit with shiraz and spicy bell peppers was the perfect mix of sweet and spicy. The last combination, Chevre and Salted Caramel Sauce was like a tiny, decadent dessert! The chevre and the caramel were both thick, smooth, and creamy. The tartness of the chevre and the sweetness of the caramel combined perfectly together with the crunchy shell for a bite-sized dessert.
Overall, my plan to make something that looked and tasted great, with minimal effort worked out great!!
Here is my recipe:
Find any cup-shaed little pastry shell. The ones I used we buy wholesale. Let me know if you want to know more about these.
Source out your favourite jams, spreads, sauces, confits etc.
Buy a tub of C’est Bon Chevre.
Do lots of taste testing of all possible chevre/sauce combos.
Place a dollop of sauce and then chevre into each shell, as close to serving time as possible to ensure the shells do not get cruchy.
Serve to your guests who will soon be praising your chefly accomplishments!
Don’t tell anyone how easy it was to make them! You have to keep some secrets to yourself.
Until next time, Au Revoir!!