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Foodgeek: |
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Rating: |
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Servings: |
2 cups |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup shelled hazelnuts
3/4 lb. goat cheese
8 to 10 tbsp. whipping cream
1 tbsp. brandy
1 shallot, peeled and finely chopped
Salt and pepper, to taste
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Directions:
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Toast hazelnuts in a 350°F oven for 12 to 15 minutes. Chop coarsely, leaving some large pieces to add texture. Crumble goat cheese; beat in cream, then stir in brandy, shallots and nuts. Salt and pepper to taste. Mixture should be quite peppery. Serve on Carrs Wafers or melba toast.
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Can be prepared 1-2 days ahead. Refrigerate or freeze.
If using walnuts or pecans, chop, and do not toast. Almonds should be blanched and toasted; for pistachios, blanch only.
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