Molard's Ham and Goat Cheese Wraps
- About 1 tablespoon mined fresh herbs, such as chives, chervil, tarragon, or thyme, or a mixture
- 4 small goat cheese rounds (each about 2 ounces)
- 8 extra-thin slices smoked bacon, pancetta, or smoked ham (each about 1 1/2 by 8-inches)
Sprinkle the herbs on both sides of each goat cheese round, pressing down lightly so they adhere to the cheese.
Wrap 2 slices of bacon, crisscross fashion, around each round of goat cheese. (The goat cheese can be prepared to this stage up to 8 hours in advance. Cover and keep the cheese in a cool spot.)
Heat a large nonstick skillet over moderate heat. Add the wrapped cheese and cook until the meat is browned, about 2 minutes per side. Serve immediately.
Recipe courtesy of The Paris Cookbook