Saturday, October 2, 2010

Fresh Goat Cheese with Crunchy Vegetables & Walnut Pesto

Serves 6

1/2 cup shelled walnuts, toasted
1 small garlic clove, crushed
1 cup tightly packed basil leaves
salt to taste
1/2 cup extra virgin olive oil
8 ounces fresh goat cheese
6 radishes
1/4 cup peeled fava beans, fresh or frozen

Place the walnuts, garlic, basil and a pinch of salt in a food processor, process until the mixture is finely chopped. Add the oil in a slow stream and blend until well combined. Adjust seasoning with salt and pepper and set aside.

Place the goat cheese on a serving plate and scatter the radishes and fava on top and around. Drizzle with the walnut pesto and serve with toasts.

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