Wednesday, August 31, 2016

Bean and Goat Cheese Spread

Even as I contemplate the recipe, I know this is going to be a good one...a keeper. The thought of beans and goat cheese whizzed together gives me a buzz I cannot ignore. I fiddle with the greens, toying with basil and thyme, then parsley and dill make much more sense. A little garlic and lemon, some  seasonings and evoo make this an easy one bowl item. The processor works it's magic. Getting the spread out of that bowl is both messy and drippy. But so worth the effort I say, as I slather some on crostini.

Serves 6-8 as an appetizer 

1 cup cooked Canellini Beans 
1/2 cup Goat Cheese at room temperature 
2 tablespoons Parsley
3 tablespoons Dill
2 Garlic cloves 
2 tablespoons Lemon Juice
1/4 teaspoon Kosher Salt 
1/4 teaspoon ground Black Pepper 
1/4 teaspoon extra virgin Olive Oil

Bread Sticks
Carrot and Cucumber sticks

Place all ingredients from beans to olive oil, into the bowl of a food processor.

Pulse a few times.

Add olive oil and pulse till you get a lumpy puree.

Scoop spread into a bowl.

Arrange a selection of crostini, bread sticks, carrots or crackers on a platter.

You could refrigerate the spread till you are ready to serve. Or serve it right away with any or all of the above crudites.

It's crunch time! Crisp crostini provide a convenient handheld vehicle. This lovely green flecked mash make a great schmear. Start spreading the news!!