Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 @@@@@ Goat Cheese with Piquillo Pepper Pesto 1/3 cup drained piquillo peppers 1/4 cup grated Asiago, or good-quality provolone cheese (about 1 ounce) 5 1/2 ounces fresh goat cheese, softened In a food processor, pulse the piquillo peppers and Asiago cheese until finely chopped. Add the goat cheese and process until smooth. MAKE AHEAD The puree can be refrigerated for up to 1 week. Let return to room temperature before serving. MAKES ABOUT 1 CUP Author: Grace Parisi - Six Instant Sauces Source: Food & Wine, Aug 1997 Formatted by Chupa Babi: 02.26.08 SERVE WITH Crudités or crackers or as a filling for omelets; or thin with a little water and toss with pasta or grilled vegetables. ----- ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
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