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