Summery basil-chevre appetizer.

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. As an alternative to the goat cheese, you could use homemade ricotta (or store-bought whole-milk ricotta).


(makes 20 appetizers)

20 large, unblemished basil leaves, rinsed and patted dry
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.

2 thoughts on “Summery basil-chevre appetizer.

  1. Looks perfect to use up the last of my tomatoes and basil from the garden…. We’ve had so much rain, they won’t be around for long…..