Eric Ripert | Avec Eric

When I have people over to my home, the appetizers and canapés tend to be fairly casual. I set out a variety of homemade spreads, crackers and bread, along with small finger foods that people can snack on with a drink in hand. I also like to serve these goat cheese truffles, dusted in breadcrumbs and herbs, as a sort of twist on the standard cheese plate. A simple warm round of cheese placed on a small piece of toast makes for a wonderful, delicious bite – perfect with a glass of wine.

I love the taste and texture of warmed goat cheese. The creamy cheese becomes fluffy and light, which goes well with the crunchy breadcrumbs and dried herbs. The tangy flavor of fresh goat cheese has hints of the plants the goat was eating when it produced the milk – fresh grass or herbs or even lavender. Herbes de Provence is a natural addition to this recipe, to complement the cheese’s flavor.

I try to keep the cheese at a little below room temperature when I am preparing the truffles – stiff enough to slice but soft enough to roll into balls. When I roll the truffles, I roll them just enough so that they become round, but not perfect, more like a real truffle. You also do not want to handle the cheese too much, or it will get too warm and melt when it is cooked.

The breadcrumb and herb mixture is rolled around the outside of the truffles to create a crisp contrast to the warm, creamy cheese. Coat the truffles so you can still see a little bit of the white cheese underneath, the crust should not be too heavy, but just enough to give the truffle a bit of a crunch. They should become only slightly browned when they are toasted.

The herbs and the breadcrumbs give the cheese more complex flavor in this canapé, creating tangy, crunchy, creamy little bites. They go well with any wine you are serving – sparkling, white, rose, or, my favorite, a nice Bordeaux.