Summary

Ingredients

• 1 packet goat cream cheese (50 g). alternatively, the small round cream cheese from the fresh goat counter
• 6 slices Parma ham or Serrano ham, large or 12 small
• 1 sprig rosemary
• 1 sprig thyme
• 1 clove garlic
• 2 tomato (s)
• 0.5 stick ½ leek or spring onion

For the sauce:

• some honey
• some oil (truffle oil)
• olive oil
• butter
• salt and pepper

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Instructions

1. Cut the leek into fine strips. Spread the goat cheese on the Parma ham and wrap it (approx. 3 - 4 small packets per person).
2. Sweat the leek in a little butter with a little salt and pepper. At the same time, fry the goat cheese parcels in a pan with olive oil, garlic and the herbs (rosemary and thyme).
3. In the meantime, cut the tomatoes into small pieces and distribute them on the plates (1 tomato per person - 1/2 tomato is sufficient for large tomatoes). The tomatoes stay cold.
4. Mix the honey with the truffle oil (it is best to warm it up a little and mix again with an electric milk frother). The mixing ratio should be around 2: 1 (2 parts truffle oil, 1 part honey), but can be varied according to taste.
5. Then arrange the whole thing on the tomatoes and drizzle with the honey-truffle mixture (a little more can be used). A slice of toast or a walnut ciabatta with it.