I must confess that I’m slightly embarrassed to share this recipe because it’s so easy that I’m afraid you’ll love it less. Nevertheless- this is an exceptionally delicious and endlessly customizable recipe. Don’t skip the fried walnuts- they’re the best part!
INGREDIENTS
- 1 log goat cheese (4 oz)
- 4 oz cream cheese (half a brick)
- Olive oil, to drizzle and sizzle
- 3/4 cup walnuts, broken into smaller pieces
- 2-3 garlic cloves, minced
- 2 tablespoons chopped sundried tomatoes
- 1 tablespoon calabrian chiles
- Pesto, to garnish
INSTRUCTIONS
- Combine the goat cheese, cream cheese, a glug of olive oil, and a pinch of salt in a food processor and pulse until smooth and creamy. Transfer whipped goat cheese to a serving bowl. The goat cheese mix can be kept in the fridge for up to one week.
- Heat olive oil in a saucepan and toss in the walnuts to lightly fry. After about 2 minutes, add in minced garlic, sun dried tomatoes, and calabrian chiles. Fry until garlic is lightly golden, or until you start to hear it really sizzle. Pour your fried walnut mix on top of the goat cheese, and top with pesto to taste.
- Serve with your favorite bread or cracker. In our workshops, we like to pair this with a warm slice of fluffy focaccia!
NOTES AND VARIATIONS
- Don't have goat cheese? Use feta.
- Don't love pesto? Try a combination of walnuts, garlic, zaatar, and honey.
- Make it into a zippy spring shareable by frying walnuts with minced whole lemon, Castelvetrano olives, dried mint, red pepper flakes, and fresh dill.
- Make it a hearty holiday appetizer by adding fried bacon and dates to your walnuts, calabrian chilis, and garlic.
