[edit] Ingredients
|
three (3.5-ounce) logs of mild soft goat cheese such as Montrachet |
1 |
stk unsalted butter softened (1/2 cup) |
1 |
teaspoon lrg garlic clove minced and mashed to a paste with 1 salt |
¼ |
cup chopped pistachio nuts toasted lightly and cooled |
¼ |
|
1 |
loaf of French bread cut into 1/4-inch-thick slices and toasted lightly |
[edit] Preparation
Step 1 |
In a bowl with an electric mixer beat together the goat cheese, the butter, the garlic paste, the pistachio nuts, the sliced chives, and salt and pepper to taste until the mixture is combined well, spoon the spread into a serving dish, and chill it, its surface covered with plastic wrap, overnight. The spread may be made 2 days in advance and kept covered and chilled. Garnish the spread with the chive blades and serve it with the toasts. |
Step 2 |
Makes about 1 cup. |
