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If there’s one critter that’s in plentiful supply in the Hill Country (other than armadillos), it’s goats. It seems that anybody who has a few acres, has goats. Gas-free lawnmowers, we call them! As a result, we have a lot of folks who make excellent cheeses from goat’s milk. They’re tasty and all-natural – fresh from the farm. We love to spoon this tasty pesto over goat cheese and serve with toasted bagel chips, toasted pita chips, or toasted French bread rounds.
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Ingredients
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1 (3.5-ounce) pkg. soft sun-dried tomatoes
4 medium garlic cloves, peeled
8 jumbo pitted ripe olives
3 tablespoons Fredericksburg Farms
Brown Mustard Basil Bread Dipping Mix
½ teaspoon sea salt or kosher salt
½ teaspoon sugar
2 green onions, roughly chopped
1/3 cup grated Parmesan cheese
1-1/2 cups olive oil
2 (4-ounce) goat cheese rounds
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Instructions
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Combine all ingredients except goat cheese in work bowl of food processor fitted with steel blade. Process, using on-off pulses, to make a slightly chunky pesto. Add additional olive oil if desired for a looser consistency. To serve, place the goat cheese rounds in a serving dish and pour the pesto over them. Place a small spreader knife on the edge of the dish. Serve with toasted bagel chips, toasted pita chips, or toasted French bread rounds.
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