Recipe

Compound Chevre with basil and walnuts

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by Teri

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by Teri

This recipe was entered in the contest for Your Best Recipe Using Fresh Basil
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Teri's Notes: There's compound butter. Why not compound goat cheese? It has endless uses, as far as I can tell. Smear some atop sliced flank steak or grilled lamb chops. Use as a hefty condiment with chopped...
There's compound butter. Why not compound goat cheese? It has endless uses, as far as I can tell. Smear some atop sliced flank steak or grilled lamb chops. Use as a hefty condiment with chopped chicken and sliced grapes for your next chicken salad. Put in a bowl and crackers as a last-minute accompaniment to cocktails. Or do as I did and spoon some into summertime slow-roasted tomatoes with nothing more than a little salt and pepper for the fruit. With some lettuce and a fried egg, it was dinner last night.

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Serves about 1/2 cup

4 ounces chevre, unflavored Ask a question about this ingredient

1/4 cup walnut halves or pieces Ask a question about this ingredient

1/4 cup chopped basil, chiffonade style Ask a question about this ingredient

1 tablespoon walnut oil Ask a question about this ingredient

2 teaspoons olive oil (the best you have) Ask a question about this ingredient

1 squeeze lemon juice (no more than 1/4 teaspoon Ask a question about this ingredient

1/4 to 1/2 teaspoon freshly ground black pepper Ask a question about this ingredient

salt (optional) Ask a question about this ingredient

Toast walnuts in a cast iron skillet on the stove. Just warm them till you can smell them, less than five minutes. Set aside to cool slightly.
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Grind walnuts in a food processor until they look like bread crumbs. They should be moist, almost clumping together like pie dough.
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Combine all ingredients, though hold back on the salt. (It helps if the chevre is at room temperature). Taste, and salt if you like. I think goat cheese is perfectly salty, so I didn't add any.
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Use any way you like!
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3 Comments on Compound Chevre with basil and walnuts

Teri added about 1 year ago

Enter it! Sounds like a great summer snack, and you don't have to turn on the oven.

Sagegreen added about 1 year ago

Ok, I guess I will. Thanks. I had photographed these Saturday.

Sagegreen added about 1 year ago

I was going to enter my basil pinwheels, large basil leaves smeared with chevre (you can stack a few "buttered" basil leaves one on top of the other (with the same optional ingredients of chopped walnuts, etc.) then roll and served either as mini cigar logs or sliced as pinwheels. I put them on toothpicks and garnish with a cherry tomato for hors d'oerves. I agree that this is a simply wonderful combination! I have been using key limes this week with my basil.