The following is a quick spread to serve with crackers, French bread, toasted baguette slices or bagels. It’s adapted from “Martha Stewart’s Hors d’Oeuvre Handbook.”
GOAT CHEESE SPREAD WITH PECANS AND HERBS
Preparation time: 25 minutes
Yield: 1 1/2 cups
3 tablespoons finely minced parsley
2 tablespoons pecans, finely minced
1 tablespoon snipped chives
1 small clove garlic, peeled, finely minced
12 ounces soft goat cheese, at room temperature
2 tablespoons olive oil
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1/4 teaspoon each: paprika, ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper
1. Combine parsley, pecans, chives and garlic in food processor; process until finely minced. Add goat cheese, olive oil, paprika, cumin and peppers. Process until completely blended.
2. Transfer to crock or bowl; refrigerate. Remove from refrigerator 30 minutes before serving.
Nutrition information per tablespoon:
Calories …………. 65 Fat ………… 6 g Saturated fat … 3.1 g
% calories from fat .. 78 Cholesterol .. 11 mg Sodium ………. 75 mg
Carbohydrates ….. 0.6 g Protein …… 3.1 g Fiber …………. 0 g