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.
Author's Comments
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.
Instructions
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.
Author's Comments
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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