Page 9 - Indulgence

Basil Leaves Stuffed

with Chevre and Pine Nuts

I have a prized herb garden at my home which includes several varieties of basil. This
featured appetizer helps me showcase my fresh basil with one of my spicier plantings.
The mixture of color, green basil and red tomatoes, makes for an eye-catching
presentation, especially when served on a white plate. The goat cheese or chèvre

(French for goat) pairs beautifully with any quality white or red wine.

Consider pairing with a white wine made from Viognier, Marsanne or Rousanne grapes.
For reds, a fruity wine made from Gamay, Pinot Noir or Merlot grapes.

1/2 cup pine nuts
4 ounces soft goat cheese, at room temperature
2 tablespoons heavy cream

1/8 teaspoon crushed red pepper flakes
Salt and freshly ground pepper
20 large unblemished basil leaves, about 3 inches long

1 medium Roma tomato, seed removed and finely chopped
Extra-virgin olive oil, for drizzling

In a small, dry skillet, toast the pine nuts over low heat, shaking
the pan occasionally, until golden and fragrant, about 3 minutes;

let cool.

In a small bowl, mix the goat cheese with the heavy cream and

season with crushed red pepper flakes, salt and pepper.

Spread 1 teaspoon of the cheese on each basil leaf. Pinch each
leaf together near the center to form slightly rounded bowls.

Sprinkle with the pine nuts, pressing them into the cheese.

Scatter the chopped tomato on top.

Drizzle lightly with olive oil and serve.

Yield: 20 HORS D’OEUVRES