We first had this dish in an excellent little restaurant in Castres, called L’Envie [fancy] recently.
Apt name–I fancied trying to recreate it at home.
First I had to buy the little serving dishes! Still haven’t found the ones I’d really like (in terra cotta).
The recipe itself is relatively easy to prepare and quick to cook. It’s both delicious and handy as a simple starter for company, as it can be assembled well ahead of time.
It’s a conversation starter too.
“What are those things at the bottom of the dish?”
“Shallots.”
“Nice!”
For two (but easily scaled up for the number around your table–if you have the little serving dishes!)
Preheat the oven to 220C/430F (i.e. hot oven)
2 shallots–very finely sliced
1 small “log” of goat’s cheese [chevre]
2 thin slices pancetta–(I started by using parma ham but Meredith suggested pancetta might be better and she was right! bacon would work too.)
4 small sage leaves–optional
olive oil for drizzling
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Spread the shallot slices over the bottom of two small oven proof dishes–roughly a shallot for each dish.
Slice the goat’s cheese log into four pieces about and inch or so long
Place two pieces in each dish.
Half the pancetta “rounds” and place one half slice in each side of each dish.
Place two small sage leaves in each dish.
Sprinkle about a tablespoon of olive oil round and over the contents of each dish making sure the shallots get their fair share.
Roast in the top shelf of the oven for about ten minutes or so.
Meredith said I was stingy with the pancetta!
If you spot those little terra cotta serving dishes, let me know!
Robin Ellis 
Looks wonderful and I will try it. Robin, try this link: http://www.tienda.com/table/cazuelas.html
This company has wonderful terra cotta you can buy on line
Hey Leslie–thanks v much. Happy New Year!
would this work as a starter with the blackened salmon??
xx
Hi Tari–it would be perfect for that–let me know!
Wow! Tomorrow “Befana lunch” home, but have already decided the menu! This would have been a good gourmand alternative. Especially after all that fish and meat of Christmas days…Buona Befana to you and Meredith! I think in France is “La Fete des Rois”…But no sweet-chocolates stockings brought by Befana during the night like in Italy, I suppose…
Twelfth Night in England, Paola.
One’s cardiologist notwithstanding, there can never be too much pancetta — or bacon. Oh, and this sounds very nice, Robin.
Happy New Year to you both, Chris.
And to you and Meredith, Robin!
I can vouch for this being delicious, as well as a good conversation starter (not that that was needed). Being gourmand, I would agree with Meredith and add a bit more pancetta.
OK I give in!
Thank you for the recipe and will certainly give it a go – looks lovely. Lakeland sell terracotta serving dishes – think the small round ones (yet big enough for your cheese) are £8.99 each although you could try serving a la mode on a slate dish/tray? John Lewis is a good source. Keep them coming! Regards Kara
I think the cheese would make it’s escape on a tray!
Uhmm! Buono, seems very good; i will cook it next week end Xmas’s Holidays so full of old and tradizionally recipes 😀 Thank you Robin!
Robin this cheese in Italy is named “tomino”, you know, yes?.
I’ll remember that–thanks Demelza!
I like a bit of naughty now and then…
Thanks! I am going to try this recipe soon. Try going online to Williams Sonoma or Chef’s Catalog for the little dishes. These American companies have the dishes in their stores and catalogs. Have a great day! Barbara Boling Oxford, Mississippi
Sent from my iPhone Barbara Boling
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Thanks, Barbara.
oh – I just posted this in the comments on the FB post but will add here – are these dishes any good? (round, not oval)
http://www.legendcookshop.co.uk/world-of-flavours-mediterranean-terracotta-10cm-small-tapas-dish.html?gclid=CIT3n5bI_cICFQiWtAodMQEAEA
(the recipe looks lush btw!)
Thanks again, Jan–round would be good too.
This looks simply divine! Thank you!
You can get free terracotta dishes with some types of cheese, for example:
https://www.fromages.com/en/fromage/102-saint-felicien
I have several and they last very well and look great. However, I must say that I very much like your elegant white oval dishes too. Whatever the container I’d say this recipe is sure to impress 🙂
Thanks for this, Tina.
This looks good will try it soon, looks tasty. BBC showing teasers for dramas coming in 2015 with a tantalising glimpse of the new Poldark, interesting 🙂
Spent today clearing out cupboards and cutlery drawer, old crockery and cutlery going to charity shop to make way for new, all part of twelfth night tidy and clearing up, all decorations down and packed away for next year just crib to do, have to let the three Wise men settle for a while. House looks so bare. 😦
I tried licking the computer screen but was not satisfied. This dish looks divine and I’m sure tastes amazing. I’m with Meredith though, throw in another slice of pancetta.
Amazing! This looks wonderful…the flavors compliment each other perfectly! What a great idea… I want to try this right now!!!
Morning Robin🌹 I was Custodian of G B Shaw’s home for 8 years & a Shaw specialist. I wondered if you have played in any Shaw works & which one’s. You are forgiven if you haven’t. 🌞 Have a great day. Shawdiane🍀
🍀Shawdiane
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Yes I did Widowers Houses at Nottingham, Edinburgh and the Royal Court in ’69/’70; Arms and the Man at Salisbury Rep. and St Joan at Cheltenham Rep.in the mid-Sixties.
How wonderful. I do hope you enjoyed working in the plays. Shaw is various & diverse. Some people describe his work as ‘talking plays’ would you agree? When I lived at Shaw’s Corner I put plays on in the garden & many of the stars of the day performed – wonderful times. I wish now I had invited you ! G B Shaw was a devout vegetarian, do you have any recipes to suggest ?
Thank you once again
Shawdiane
Hi Robin! Happy New Year to you and Meredith. I would love to cook this, but wonder what cheese I can adapt for it? The goats cheese/chevre I normally see in markets and chains here are the soft variety, for crumbling or putting through salad, omelettes etc. I saw one comment said the cheese was called ‘tomino’, a sheep’s milk cheese. I will hunt around the specialty shops. But it has to be suitable for cooking, right?
regards, Pamela.
Hi Pamela. Well if you buy a goat’s cheese and put it in the fridge overnight it will firm up. But any piece of goat’s cheese would do–just keep an eye on it in the oven. When I had it in the restaurant it was pretty much melted.
Hello Robin Glad to hear you enjoyed your birthday. Hope you rec lots of nice presents, so close after Xmas 🙂 I am thrilled you have worked in many of G B Shaw’s plays. When I lived at his home Shaw’s Corner, I put Shaw plays on in the garden (600 audience) to celebrate his birthday (26th July) & many stars acted in them. Wish I had known, I would have offered you to perform. Did you know Ellen Pollock?
Shawdiane
🍀Shawdiane
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Hi Robin,we are having this for our starter today,found my dishes on Amazon .Gloria jones