Garden Hearts®


8 servings


  • 4 Garden Hearts® Petite Romaine Hearts
  • 24 ozs Creamy goat cheese
  • 8 slices pancetta
  • 2 cups Walnuts or pecans, finely chopped
  • 8 cups Chicken or vegetable stock
  • 1 1/2 cup Sun-dried tomatoes, cut in strips
  • 1 cup Capers
  • 1 1/2 cup Kalamata olives, pitted
  •  salt and pepper


  1. Roll goat cheese into a two-inch roll, wrap in parchment and refrigerate until firm. Cut into eight half-inch thick slices, sprinkle both sides with nuts, and press gently to adhere. Place on parchment-lined sheet plan and bake at 375 degrees Fahrenheit for eight minutes. Remove from oven and set aside.
  2. Freeze pancetta roll. Using a meat slicer, cut eight slices and place on a parchment-lined sheet pan. Bake at 275 degrees Fahrenheit for 15 minutes or until golden brown. Remove from the oven and let cool. The pancetta should remain in its disk shape.
  3. Rinse the Garden Hearts® well, inside and out. Place in a lightly buttered sauté pan and add stock. Bring to a boil, reduce heat to a simmer and cover. Steam the Garden Hearts® for five minutes, remove with a slotted spoon, and set aside.
  4. Add sun-dried tomatoes to the broth and simmer for five minutes. Add capers and olives; season with salt and pepper.
  5. To assemble, place one piece of the steamed Garden Hearts® on a large plate. Add a slice of pancetta and goat cheese in front of the lettuce, and place two generous tablespoons of sun-dried tomato mixture on the side. Sprinkle with a few whole olives and some capers and serve.

Garden Hearts® stay crunchy, even when steamed, and melt on your tongue. Olives and capers add a Mediterranean flair.

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA