- 4 small goat cheese rounds (about 2 ounces each)
- 8 extra-thin slices smoked bacon, pancetta, or smoked ham
- About 1 tablespoon minced fresh herbs, such as chives, chervil, tarragon or thyme or a mixture of the herbs
How to make this recipe
Sprinkle the herbs on each side of each goat cheese round and press down lightly so they adhere to the cheese. Wrap two slices of bacon, criss-cross fashion, around each round of goat cheese.
Heat a large, dry nonstick skillet over moderate heat. Add the wrapped cheese and cook until the meat is browned, about 2 minutes per side. Serve as a cheese course.
The goat cheese can be prepared up to 8 hours in advance. Cover and keep the cheese in a cool spot.