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5 from 2 votes

Banana Goat Cheese Cassolette

Course Appetizer
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 cassolettes


  • 2 bananas
  • 1 Cremont goat cheese from Vermont Creamery or bûche type aged goat cheese
  • 2 thin slices of pancetta
  • 1 shallot
  • 2 sprigs fresh tarragon I think dill would work great too
  • 1-2 tbsp heavy cream
  • Salt & pepper


  • Preheat the oven at 400°F.
  • Slice the goat cheese cross-wise to obtain 2 thick slices. Mince the shallot. Take the leaves of tarragon off the stems and cisel it. Cut the bananas lengthwise, then into bite size pieces.
  • Take two oven safe ramekins or cassolettes. In each, sprinkle half the shallot, add the banana pieces, then a slice pancetta, then the slice of goat cheese on top. Add the fresh tarragon, drizzle the heavy cream on top, and add a dash of salt and fresh ground pepper.
  • Cook in the oven for about 25 minutes.
  • Serve while hot.  Enjoy! (So Pablo could have his own individual serving, I transferred from the hot cassolette to a cold ramekin for him.)


Age for babies: 8-10 months (this is very soft consistency, perfect for finger food)