This silky puree is just one more way to enjoy fresh goat cheese, which is a favorite of mine. It can be served with toasted bread and sun-dried tomatoes for a quick hors d’oeuvre, or paired with a salad of fresh greens for an appealing first course. It’s also irresistible slathered on a turkey or grilled portobello sandwich. This puree is similar to the garlic goat cheese filling for my Eggplant Roulades (p. 303), but the addition of fresh basil, herbes de Provence, and chives gives it a style all its own.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
Prepare Garlic Confit.
Step 2
Soften the goat cheese in a small bowl by stirring it with a wooden spoon. Add the garlic confit and garlic oil, along with the cheese, basil, herbes de Provence, if using, chives, and salt and pepper, to taste, and stir until combined. Set aside for about 1/2 hour at room temperature (or longer, in the refrigerator) to allow the flavors to blend.
