Chevre Soufflé with Tapenade, Crostini and Arugula

Chevre Soufflé with Tapenade, Crostini and Arugula
Serves 4

Chevre Souffle with tapanade, arugula and crostini

If you are thinking of inviting friends over for a glass of wine, consider this tasty, individually plated appetizer. Calamata olive tapenade complements the flavor of mild chevre and the arugula adds a spicy bite. The flavors work well with Sauvignon Blanc, Voignier or Prosecco.

Hints

  1. I have been on a chevre binge lately, and this came into my mind while I was making the Meyer Lemon Soufflé. Why not try it with chevre? A warm little chevre soufflé with crostini and tapenade seemed like a good idea, and it was. It might seem fussy, but it’s pretty easy to put together. Tapenade from a jar spread onto individual plates, crostini either homemade or packaged, a little arugula, all plated while the soufflé cooks.
  2. Save time by blending the cheese and egg yolks ahead. Just before putting the soufflés in the oven, beat the egg whites and fold them into the cheese mixture.
  3. Be sure to butter the ramekins so the soufflé portions can be removed easily from the ramekins.
  4. See Hints from Meyer Lemon Soufflé recipe.

Ingredients

4 oz. chevre, plain or herb flavored
6 eggs: whites from 3; all 6 yolks
2 tbs. heavy cream
Butter for the ramekins
½ pint Calamata tapenade
12 – 16 crostini, homemade or packaged
Fresh arugula

Procedure

Preheat oven to 350ºF

  1. Process chevre, egg yolks and cream to a smooth mixture using a food processor or an electric beater.
  2. Put water into the bottom pot of a double boiler and bring to a steady simmer over medium low heat. Put top pot in the water and cook, stirring constantly, clearing the sides with a rubber spatula every few minutes until the mixture thickens. Remove top pot and set aside. If you are making this part ahead, cover the custard with plastic wrap placed directly onto the custard. Refrigerate until 30 minutes before serving.
  3. Whisk the egg whites and fold gently into custard. Divide the mixture among 4 buttered ramekins. Place ramekin on a sheet pan to cook.
  4. Soufflés may be cooked in individual ramekins

  5. Bake for about 10 minutes, until the top is browned slightly and the soufflé still moves when juggled. Remove from oven and let the soufflés cool for about 5 minutes before spooning onto the prepared appetizer plates.
  6. While soufflés bake (or earlier) spread tapenade among 4 appetizer size plates, using the back of a teaspoon as the spreader, leaving room for soufflés, crostini and arugula.
  7. Larger ramekin holds two servings that will be spooned onto plates.

  8. Spoon soufflé portions among the plates and serve.
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