At a recent cooking class that featured bouillabaisse as the main course, I was surprised not only by my students’ excitement over the famous Provencal fish soup, but also by their raves for the simple appetizers. In keeping with the Provencal theme, mini-chèvre flans topped with a colorful mélange of chopped tomatoes, fresh herbs, and walnuts were an instant success.
Perhaps it was the simplicity of these starters or the seamless blending of flavors that made them so popular. All I can report is that this hands-on class of 15 downed almost four dozen in less than 15 minutes! Continue reading