1Cremont goat cheese from Vermont Creameryor bûche type aged goat cheese
2thin slices of pancetta
2sprigsfresh tarragonI think dill would work great too
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)