I love this recipe for basil leaves stuffed with goat cheese and topped with fresh tomato. It’s a fun, finger-food variation on the caprese salad, and it just screams summer.
basil leaves stuffed with goat cheese
makes 20 appetizers
20 large, unblemished basil leaves
4 ounces plain fresh goat cheese, softened at room temperature
2 Tbsp. cream or half-and-half
1/4 cup finely diced tomato
2 Tbsp. pine nuts, skillet-toasted
olive oil
salt & pepper
In a small bowl, mix together goat cheese and cream; add salt and pepper to taste. Using two small spoons, scoop a bit of goat cheese in the curve of each basil leaf. Top with finely diced tomato and pine nuts. Just before serving, drizzle each with a bit of good olive oil and sprinkle with cracked pepper.
Sounds tasty Bryn. Are the basil leaves really strong enough so that you can pick this up as finger food?
Sandra — yes, these are definitely finger food. They hold together really well.
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