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scott eggers
Posts:
1,039
From:
Chicago
Registered:
8/25/07
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(3 of 3)
Re: Walnut-Basil Cheese Spread
Dec 14, 2009 8:32 PM
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DJ,
These were a hit at a party we went to over the weekend. I whipped the cheese and sour cream to get it a little lighter for piping. I piped it into small tomato shells (they were the size of walnuts). After toasting the walnuts I put the nuts (after I rubbed some of the skins off), sun dried tomatoes and basil in the food processor to make them blend together (6-8 pulses). Once I had a glob I dumped in the cheese mixture and pulsed to blend.
This would have been good spread on some toasted bread or panetini.
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C (P) S
Posts:
4,549
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(2 of 3)
Re: Walnut-Basil Cheese Spread
Nov 16, 2009 11:23 AM
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DJ.....I think I just commented on this one  It still sounds good to me. -- Cin(\0/) God is so big He can cover the whole world with his Love ~~~~and so small He can curl up inside your heart~~~~ |
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DJ
Posts:
1,803
From:
Texas
Registered:
7/9/03
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(1 of 3)
Walnut-Basil Cheese Spread
Nov 15, 2009 11:08 PM
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Walnut-Basil Cheese Spread
1 (11-oz) log goat cheese
1 (8-oz) carton sour cream
2/3 Cup chopped walnuts, toasted
1/2 Cup finely chopped oil-packed sund-dried tomatoes-drained
1/2 Cup minced faresh basil
Tomato shells (optional)
COMBINE: goat cheese & sour cream; stir well. Stir in walnuts, chopped sun-dried tomatoes, & basil.
SPOON: cheese spread in to large tomato shells, if desired.
Cover & chill at least 2 hours. Serve at room temperature with French bread.
Yield; 3 cups
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