This staple spread is so easy to prepare, I almost hesitate to offer a recipe! You may substitute the fresh tender herbs for others you have on hand, such as chervil, cilantro, or basil, depending on the season. The chives do add a pleasantly piquant layer of flavor, though, so I do suggest you seek them out.
Ingredients
- ½ cup goat cheese, softened
- 2 tablespoons extra-virgin olive oil or softened unsalted butter
- ½ teaspoon lemon zest
- 1 teaspoon fine sea salt
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh chives
- ¼ cup pistachios, toasted and chopped
Preparation
Place the goat cheese and olive oil in a small bowl and whip with a spoon until creamy. Add the lemon zest, salt, and herbs, stirring well to combine. Transfer the mixture to a piece of parchment paper and shape it into a ball or log. Wrap it tightly in plastic and chill in the refrigerator for at least 1 hour. Place the nuts on a dish or in a shallow bowl. When the chèvre has stiffened, roll it in the nuts to coat. Alternatively, you may simply place the chèvre in a decorative jar to serve, with the nuts sprinkled on top. It will keep for up to 1 week refrigerated in a sealed container.
Try with..Serve on a bed of S’chug or paired with Onion, Thyme, and Date Jam. Excellent with crusty, hearth-style breads such as the Miche, A Modest Baguette, or Spiced Carrot Levain, or smeared onto Garlic Crostini and topped with Roasted Cherry Tomato Confit or even sweet fruits such as fresh peaches, ground cherries, or pears. It is an appropriate pairing with Seeded Seaweed Snacking Crisps, Watermelon Jelly, and fresh herbs.
About this recipe
From Toast and Jam by Sarah Owens © 2017 by Sarah Owens. Photographs © 2017 by Ngoc Minh Ngo. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO www.roostbooks.com
