Goat Cheese with Pistou

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Credit: Victor Zarate
Skills for Culinarians Day Cookbook, July 2004


Goat cheese
1 shallot, minced
2 T olive oil
6 oz. fresh goat cheese, room temperature
3 oz. fresh ricotta
2 t heavy cream
3 T pistou (recipe follows)

6-8 oz. fresh basil leaves
1 garlic clove
1 t lightly toasted pine nuts
2 t grated Parmesan
1/4 cup extra virgin olive oil


1) Sauté shallots in olive oil until soft. Add all items; mix well.

1) Blanch basil in boiling water.
2) Blend all ingredients in food processor until smooth.



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