An American in Provence

Okay, I know I am really really behind on my year of cheese blogging. Believe you me, I have been faithfully sampling new cheeses, but sometimes have "le phlegm" to write about them. But I will try to catch up now.

Here is a cheese whose name literally means "dung" or "droppings" of goat cheese. Yum! Get me some of that! It tastes pretty much like any other goat cheese, perhaps a bit drier in my opinion. Because I don't have much to say about this, I am including a recipe (which I have not tried and therefore cannot vouch for, but it sounds good to me).

Preparation: 15 minutes (which in my experience of French recipes, should most likely be doubled by at least two)
Cooking time: 15 minutes
Let sit: 5 minutes

Total time : 35 minutes (yeah, make that one hour)

For 4 people :
4 crottins de chèvre type Chavignol
3 Granny apples
basil leaves

Preparation:
1 Preheat the oven at 200°C. Peel the apples, remove the core and seeds (whew! sure glad they spelled that one out for me!). Cut them into fine slices.
2 Cover the bottom and sides of four small bowls with the apple slices.
3 Place one grated? basil leaf on the bottom of each bowl.
4 Place one entire dung in each bowl. Cover with the rest of the apple slices and cook for 15 minutes.
5 Wait several minutes before removing them from the molds. Place 3 small basil leaves on top of each.

Should be eaten lukewarm, accompagnied with toasted bread.

Anybody who tries this, please send pictures or let me know how it turned out.