Marinated Goat Cheese, Olives, Artichokes and Tomatoes
Christophe Emé's late uncle, Auguste Fauqereau, had never been on an airplane; he made his own wine and goat cheese in the Loire because that's what he'd always done. Today, Emé spices up goat cheese with fresh herbs, salt and the piquant ground red pepper piment d'Espelette, then forms it into balls. He likes to serve them in a spectacular way, by packing them with olive oil, artichokes, olives and tomatoes in a giant jar that he sets out on the table with a big spoon for scooping. More Make-Ahead Hors d'Oeuvres
The recipe can be assembled, minus the tomatoes, and refrigerated for up to 3 days. Add the tomatoes shortly before serving.
The fruity, mildly spicy piment d'Espelette from France's Pays Basque region is available from L'Epicerie (866-350-7575 or lepicerie.com).