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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
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