The base for these Chèvre and Mushroom Tartlets is versatile. Recently, I decided to experiment with the filling as the crust could not be easier to make. Using the same ingredients for the dough, I created a savoury filling using fresh goat cheese, Parmigiano-Reggiano and mushrooms. Serve these tasty bites with a chilled rosé or white wine, and this might just become your go-to appetizer recipe!

We all agree that food waste is terrible, and in North America where shopping for many tends to involve large format stores with bulk packaging…often we buy too much. Even if you are a conscious shopper and dedicated cook like David sometimes there end up being some leftover bits in the fridge. Now, in Cocoa & Lavender’s kitchen nothing gets wasted so he created this recipe for spicy carrot goat cheese pâté.

This easy-to-make appetizer uses local goat’s cheese (chèvre), ripe tomatoes and fresh peaches with just the right amount of spices. The recipe (bouchees de fromage de chèvre aux epices) is found in Provence Food and Wine: The Art of Living

One of the infinite dishes complimented by Herbes de Provence, enhancing the flavour of creamy chèvre all stuffed in to bright pink salmon filets wrapped in zucchini and baked to perfection.