I don't remember if I ever posted this spread, but it is awfully good - made it again a couple weeks ago.
PESTO-GOAT CHEESE SPREAD:
Process -
11-oz. log goat cheese
8-oz. pkg. softened cream cheese
2 cups loosely packed basil leaves
1/2 c. toasted pine nuts
3 garlic cloves
2 T. balsamic vinegar in food processor till smooth.
Chill 2 hrs. before serving. Makes 3 cups.
Store in frig up to 1 week, or freeze up to 4 mos.
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This weekend made this one from Nigella's book, Feasts -
Basil and Goat's Cheese Dip
can use feta in place of goat cheese.
1 cup walnut pcs. toasted
2 scallions, roughly chopped
1 1/2 cup basil leaves
1 packed cup soft goat's cheese
3 T. garlic-infused oil (you do keep this on hand, don't you???? )
Proess the walnut pcs, scallions & basil leaves, then add the goat cheese and oil; process again to make a grainy paste.
Transfer to a bowl.
----
I had a little left over that didn't fit in the bowl - I think I'll toss it with some hot pasta - sounds good.
PESTO-GOAT CHEESE SPREAD:
Process -
11-oz. log goat cheese
8-oz. pkg. softened cream cheese
2 cups loosely packed basil leaves
1/2 c. toasted pine nuts
3 garlic cloves
2 T. balsamic vinegar in food processor till smooth.
Chill 2 hrs. before serving. Makes 3 cups.
Store in frig up to 1 week, or freeze up to 4 mos.
--------
This weekend made this one from Nigella's book, Feasts -
Basil and Goat's Cheese Dip
can use feta in place of goat cheese.
1 cup walnut pcs. toasted
2 scallions, roughly chopped
1 1/2 cup basil leaves
1 packed cup soft goat's cheese
3 T. garlic-infused oil (you do keep this on hand, don't you???? )
Proess the walnut pcs, scallions & basil leaves, then add the goat cheese and oil; process again to make a grainy paste.
Transfer to a bowl.
----
I had a little left over that didn't fit in the bowl - I think I'll toss it with some hot pasta - sounds good.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com