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Author 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 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. - Teri
Serves about 1/2 cup
- 4 ounces chevre, unflavored
- 1/4 cup walnut halves or pieces
- 1/4 cup chopped basil, chiffonade style
- 1 tablespoon walnut oil
- 2 teaspoons olive oil (the best you have)
- 1 squeeze lemon juice (no more than 1/4 teaspoon
- 1/4 to 1/2 teaspoons freshly ground black pepper
- salt (optional)
- 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.
- Grind walnuts in a food processor until they look like bread crumbs. They should be moist, almost clumping together like pie dough.
- 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.
- Use any way you like!
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil
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