• 6 pieces of 3 Inches Cooked Savory Tart Shell
• 9 oz. Goat Cheese
• 6 oz. Heavy Cream
• 2 oz. Fresh Herbs Chopped
• As needed: Chives, Chervil, Dill, Parsley, White Peppercorn Cracked

BALSAMIC SYRUP

• 1 cup Balsamic Vinegar
• 1/2 cup Port Wine
• 3 oz. Sugar
• Slurry (Cornstarch + Water 1:1) - As Needed

SALAD MIX

• Frisee Lettuce
• Radicchio Lettuce
• Lolo Rosso
• 1 small can Red Pepper Roasted

Directions:

Balsamic Syrup
Caramelize the sugar and then add the Balsamic vinegar and Port Wine.
Reduce mixture until it’s a syrup like consistency.

If needed, to add thickness, add a spoon of slurry. If slurry is added, simmer the syrup for an extra 3 to 4 minutes to cook the cornstarch.

Let mixture cool aside in a plastic squeeze bottle.

Goat Cheese
Whip the goat cheese with the heavy cream and cracked white peppercorn till a very smooth and creamy mix.

Gently fold the finely chopped fresh herbs into the mix.

Place mixture in a piping bag and fill up the tart shells with the goat cheese mixture.

Then let the tarts sit aside at room temperature until ready to serve.

Salad Mix
Prepare the small salad mix using only a few leaves from the heart of the above mentioned lettuces.

Add the red bell peppers cut into strips.

Season with a light vinaigrette made of olive oil and balsamic vinegar.

Arrange this salad on one side of the plate.

Before serving, place the 6 tartlets under the salamander or grill to warm them up and give them a touch of color. Place the tartlets next to the salad and add a good squeeze of Balsamic glaze over the top.

Editors note:
Find out more about Celebrity Cruises’s latest ship, Equinox here and check back for more recipes and other ship features on our other blogs.

View our Floating Island Dessert recipe, or Grilled Tomatoes Provencale, both from Celebrity Equinox

Read about Equinox’s sister ship, Solstice

White Chocolate Mousse recipe from Solstice