simple, delicious and impressive.
tom and i (mainly tom) put this together for two occasions in one week’s time. and put together is really all you do. so you don’t need to be a talented cook, you just need a few ingredients and about 10 minutes of time. each time, every bit of it was eaten and people just loved it.
so you should try it too.
from fine cooking via the way the cookie crumbles
10 ounces goat cheese
¼ to ½ cup heavy cream
kosher salt and freshly ground black pepper
3 tablespoons basil pesto (homemade or store bought)
5 oil-packed sundried tomatoes, drained and finely chopped
¼ cup pine nuts, toasted and coarsely chopped
extra virgin olive oil for drizzling
1. line the inside of a sharply sloping, 2 cup bowl with plastic wrap, letting the pieces hang over the edges a few inches. in a mixing bowl, combine goat cheese with 1/4 cup cream. combine with a fork until goat cheese is soft, adding a little more cream, if necessary. salt and pepper. (yes, that is a verb here.)
2. spread about 1/3 of the goat cheese into the bowl to form the first layer. add the pesto next, spreading to edges of the goat cheese layer. add 1/2 of the remaining goat cheese, and spread to cover pesto layer. next, add the sundried tomatoes and all but 1/2 a tablespoon of the pine nuts. (this has a lot of fractions, doesn’t it? don’t be afraid.) now, add the last of the cheese to cover the sundried tomatoes and pine nuts.
3. pack everything tightly into the bowl and refrigerate for at least 30 minutes before serving. (overnight is fine too)
4. 3o minutes before serving, take out of the fridge and unwrap the top part of the plastic wrap. invert onto a serving plate and wiggle the plastic to get it out of the bowl. garnish with remaining pine nuts, a drizzle of olive oil and serve! pita chips, crackers and toasted baguette are great for dippers.