Chèvre Mini Boules

Ingredients

• 1 large head garlic
• 1 small shallot
• 1/4 cup extra-virgin olive oil
• 31/2 Tbsp. minced fresh parsley
• 11/2 Tbsp. black sesame seeds
• 1 Tbsp. sesame seeds
• 2 Tbsp. champagne vinegar
• 11/2 tsp. finely chopped fresh rosemary
• 11/2 tsp. finely chopped fresh thyme
• Dash ground black pepper
• Dash sugar
• 12 oz. Ile de France® La Búchette Goat cheese

Instructions

• Separate garlic cloves from the head, leaving the skin on, and boil for four minutes. Drain, peel and mince garlic and shallot, and sauté in oil until golden.

• Keep garlic mixture in pan, and drain and discard oil or save for another use. Add vinegar, rosemary, thyme, pepper and sugar to pan and cook for 3 minutes until liquid is evaporated.

• Crumble goat cheese in medium bowl, add garlic mixture and stir until combined. Shape into 22 balls.

• Place parsley, peppercorns and sesame seeds in 3 separate bowls, and roll balls in mixtures as desired. Serve with crusty French bread slices.

Additional Tips
Recipe Notes: Boiling the garlic makes peeling easier; more importantly, it reduces the strong garlic impact while enhancing its natural nutty, sweet garlicky flavor.

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