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Goat Cheese Dip with "Primary" Crudites

5 1/2 oz Soft mild goat cheese; (such as Montrachet)
2 tb Olive oil
3 tb Chopped radishes
2 tb Chopped green onion tops
1/2 lb Green beans; trimmed
1 cn Baby corn; drained (15-ounce)
1 Radish bunch; tops left on
French bread baguette slices
Additional chopped radishes
Additional chopped green onion tops

Blend cheese, oil and generous amount of pepper in processor until smooth. Add 3 tablespoons chopped radishes and 2 tablespoons chopped green onion tops and just blend in. Transfer to bowl. Blanch green beans in large pot of boiling salted water until crisp-tender. Drain. Rinse with cold water. Drain well and pat dry. (Dip and beans can be prepared 1 day ahead. Cover separately and refrigerate. )

Place dip in center of platter. Surround with green beans, corn, whole radishes and bread. Sprinkle dip with additional chopped radishes and onions.

Serves 4.

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