One of my favorite recipes for herbed goat cheese I learned from a friend I knew in San Francisco. He was a chef and explained the recipe is those vague chefs like terms, just add a bit of this and a bit of that. At the time, I still needed recipes to follow, though now I’ve graduated to the bit of this, bit of that cooking school.
Basil, Garlic & Walnut Goat Cheese
1. Toast approximately 1/2 cup walnuts (I generally toast a lot more and then add extra nuts to cheese or save for snacking). When cool, chop. Set aside.
2. If using store-bought chevre, let cheese come to room temperature. Blend 8oz of cheese in a small bowl till smooth and soft. Add handful basil, finely chopped. Add one or two minced or crushed cloves of garlic, depending on how garlicky you like your food. If you’re not a fan of garlic, mince the garlic and use a small clove. Add the walnuts to the cheese. Adjust seasonings to taste. Sometimes I sprinkly finely chopped walnuts over the top of the cheese before serving.
This cheese is always a big hit. Caveat: I never measure amounts, and I usually make 2 pounds at a time with this cheese (this is based on the amount of milk my goatie girls produce on a daily basis) so take the recipe amounts with a grain of salt. -Jen