1 small round goat cheese
2 thin slices of pancetta
2 tablespoons honey
Tightly wrap the goat cheese with the pancetta. Pan sear over low – medium heat until the pancetta is golden and the cheese lightly melted. Remove from heat and plate. Drizzle with honey. Serve with baguette.
Kalamata Olive Chimichurri
2 tablespoons olive oil
4 garlic cloves; 2 thinly sliced, 2 pressed
1/4 teaspoon dried crushed red pepper
1 bay leaf, preferably fresh, broken in half
1/3 cup finely chopped shallots
1/4 cup finely chopped fresh Italian parsley
2 tablespoons finely chopped pitted Kalamata olives
2 tablespoons red wine vinegar
1 to 2 tablespoons water
Heat olive oil in heavy medium skillet over medium heat. Add sliced garlic, red pepper, and bay leaf. Stir until fragrant, about 1 minute. Add shallots and sauté until just translucent, about 2 minutes. Remove from heat; stir in parsley, olives, and vinegar. Add 1 tablespoon water. Add more water by teaspoonfuls to thin as needed. Can be made 2 hours ahead. Let stand at room temperature.