Unforgettable taste in a single bite
You may know them as appetizers or amuse-bouches — I know them as hors d’oeuvres, and they’re one of my favourite things in the world. Any food you can eat with abandon while standing around, chatting and sipping cocktails is aces in my book! In the spirit of the giving season, I’m handing you the only recipe you’ll need to ensure your holiday party starts off on an unforgettably tasty note. This hors d’oeuvre has deepfried crunch, gooey cheese, salty pancetta and the fresh snap of sliced cucumber and green apple . . . all in a single bite. Prep the luscious little snacks an hour before your guests arrive, but mark my words — they’ll pop them back faster than you can make ’em!
Panko-Crusted Goat Cheese with Cucumber and Green Apple
Ricardo Tested
4 pancetta, thinly sliced
4 oz (115 g) fresh unripened goat cheese, at room temperature
1 tbsp fresh chives, chopped
1 pinch chili powder or Espelette pepper
Canola oil, for frying
1 cup (150 g) unbleached, all-purpose flour
2 eggs
1 cup (60 g) panko bread crumbs
1 green apple, cored, cut into 1-inch (2.5 cm) long sticks and lightly drizzled with lemon juice
1 Lebanese cucumber, thinly sliced
A few microgreens (optional)
Salt and pepper
With rack in middle position, preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
Place pancetta slices on baking sheet.
Bake for about 10 minutes or until crisp. Let cool. Chop finely.
In a bowl, combine cheese, pancetta, chives and chili powder. Shape into 1-tbsp balls and flatten slightly. Set aside on a plate and refrigerate for 15 minutes.
Preheat oil in fryer to 350 F (180 C). Line a baking sheet with a double layer of paper towels.
Place flour in a shallow dish. Beat eggs in a second shallow dish and place panko in a third dish. Dredge cheese balls in the flour, then dip in beaten eggs. Shake to remove any excess.
Repeat these two steps for each cheese hors d’oeuvre, then press in panko to thoroughly coat.
Place a few hors d’oeuvres at a time in hot oil and fry for 2 to 3 minutes, turning them a few times, until golden brown. Drain on paper towels. Place hors d’oeuvres on a serving platter. Garnish with a few slices of cucumber, julienned apple and microgreens.
Makes 16 hors d’oeuvres. Try more of Ricardo’s recipes by visiting his website, RicardoCuisine.com.