In a effort to use up my basil, goat cheese and pine nuts, I came across the recipe and thought I’d give it a try. You have to be a goat cheese lover (or liker) to enjoy this recipe because there’s a lot of it! Chèvre is a generic term which denotes a cheese made from the milk of goats (chèvre means “goat” in French). Surprisingly, my little 1.5 year old gobbled one of these up! I hope it was ok for her to eat those pine nuts. .
If you are looking for a nice & elegant hors d’oeuvre to serve, give this recipe a try! Something a little different from cheese & crackers. I served these with “mini croccantini” rosemary crackers made by La Panzanella. Simply delicious. Maybe next time, I’ll splash some balsamic vinegar on these babies. I also should have photographed these with more freshly ground pepper as well. Hope you enjoy!
Basil Leaves Topped with Chèvre and Pine Nuts
- 1/2 cup pine nuts
- 4 ounces soft goat cheese, at room temperature
- 2 tablespoons heavy cream
- Salt and freshly ground pepper
- 20 large unblemished basil leaves, about 3 inches long
- 1 medium tomato, finely chopped
- Extra-virgin olive oil, for drizzling
- In a small, dry skillet, toast the pine nuts over low heat, shaking the pan occasionally, until golden and fragrant, about 3 minutes; let cool.
- In a small bowl, mix the goat cheese with the heavy cream and season with salt and pepper.
- Spread 1 teaspoon of the cheese on each basil leaf.
- Sprinkle with the pine nuts, pressing them into the cheese. Scatter the chopped tomato on top.
- Pinch each leaf together near the center to form slightly rounded bowls. (I did not attempt this)
- Drizzle lightly with olive oil and serve.
Recipe from Food & Wine, can be found here.