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
ounces chevre, unflavored
cup walnut halves or pieces
cup chopped basil, chiffonade style
tablespoon walnut oil
teaspoons olive oil (the best you have)
squeeze lemon juice (no more than 1/4 teaspoon
1/4 to 1/2
teaspoons freshly ground black pepper
- 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