Soyoung Scanlan, artisanal cheese maker at the Andante dairy in Santa Rosa, California, got the idea for this hors d'oeuvre from Chef Daniel Humm of San Francisco's Campton Place.
- 1 (4-oz.) piece chilled Acappella (Andante Dairy) or other young surface-ripened goat's-milk cheese, trimmed of rind
- 1 (1⁄8"-thick) 6" × 10" sheet puff pastry (see recipe for Quick Puff Pastry)
- 1 oz. Impromptu or other hard goat's-milk cheese, grated on medium holes of a box grater (about 1⁄4 cup)
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