Feuilles de Basilic au Chèvre et aux Pignons
Basil Leaves Stuffed with Chèvre and Pine Nuts
Makes 20 hors d’oeuvres
Preparation: 25 minutes
Ingredients
- ½ cup pine nuts
- 4 ounces soft goat cheese (at room temperature)
- 2 tablespoons heavy cream
- Salt and freshly ground pepper
- 20 large basil leaves (about 3 inches long)
- 1 medium tomato, finely chopped
- Extra virgin olive oil, for drizzling
- In small skillet, toast the pine nuts over low heat, shaking the pan occasionally, until golden (about 3 minutes). Let cool.
- In a small bowl, mix the goat cheese with the heavy cream, salt and pepper (I also add “herbes de Provence, just because...)
- Spread 1 teaspoon of the cheese on each basil leaf. Sprinkle with pine nuts,
pressing them into the cheese. Scatter the chopped tomato on top. Pinch each leaf together near the center to form slightly rounded bowls. Drizzle with olive oil and serve.
Appetizers | Main Dishes | Desserts
