12
Food Network
12
2 tablespoons extra-virgin olive oil
Pinch crushed red pepper
1
/
2
cup toasted hazelnuts
2 teaspoons herbs de Provence
or
Italian seasoning
1 teaspoon finely grated lemon zest
Pinch kosher salt
Freshly ground black pepper, to taste
1 medium log (about 11 ounces) fresh
goat cheese
Wheat crackers or crusty bread,
sliced apples or pears
goat cheese nut log
with chile
1. Put the olive oil and red pepper in a small
microwave-safe bowl and microwave on HIGH
until fragrant, about 1 minute. Cool.
2. Using S-blade, put the toasted hazelnuts, herbs
de Provence, lemon zest, salt and pepper in
mini processor and pulse until nuts are finely
ground, but not pasty.
recipes
4 ripe medium tomatoes, cored, seeded and
cut
into smaller, even pieces
1 clove garlic, peeled
2 teaspoons kosher salt, plus additional
for seasoning
1
/
4
medium red onion, peeled, cut into smaller,
even pieces
1 jalapeño, stemmed and cut into smaller,
even
pieces (keep seeds for more heat)
1
/
4
cup fresh cilantro leaves
White corn tortilla chips, for dipping
1. Using S-blade, pulse to chop tomatoes 2 cups at
a time in processor. Remove to separate bowl.
2. Chop garlic, salt, onion, jalapeño and cilantro in
processor until fine. Stir garlic mixture into chopped
tomatoes. Season with remaining salt if desired.
Serve.
Makes 4 to 6 servings.
summer salsa
3. Spread nut mixture on a large plate. Roll goat
cheese in nuts, pressing firmly to coat the whole
log generously.
4. Slice the cheese into rounds and arrange on a
platter. Drizzle some of the chile oil over the slices
and serve with crackers or bread and fruit.
Makes 6 servings.
