- In a skillet, heat the oil. Add the garlic and cook for about 5 minutes. Keep the oil and discard the garlic.
- In another skillet, cook the bacon until crisp. Drain on paper towels. Set aside.
- In a bowl, combine the crumbled goat cheese, garlic-flavoured oil, bacon, and chervil. Season with pepper.
- On each melon cube, spoon about 5 ml (1 teaspoon) of the cheese and bacon topping.
- Garnish with a chervil leaf and serve.
We lend tapas to several different origins. One of them, which amuses me a lot, was that in Andalusia, where people took their meals outside, they served sherry, whose scent attract insects. To protect the contents of their glasses, they had the brilliant idea to put a small cover that was reminiscent of a small plate and was called tapa. In restaurants, the waiters came to drop a few olives, a piece of sausage or other appetizers on the tapa, which landed the name to the famous small appetizers.