This silky puree is just one more way to enjoy fresh goat cheese, which is a favorite of mine. It can be served with toasted bread and sun-dried tomatoes for a quick hors d’oeuvre, or paired with a salad of fresh greens for an appealing first course. It’s also irresistible slathered on a turkey or grilled portobello sandwich. This puree is similar to the garlic goat cheese filling for my Eggplant Roulades (p. 303), but the addition of fresh basil, herbes de Provence, and chives gives it a style all its own.

　　

Ingredients

makes about 2 cups

　　1 cup (about 1/2 recipe) Garlic Confit (p. 193)

　　1 teaspoon oil from Garlic Confit

　　1 cup fresh goat cheese

　　2 tablespoons chopped fresh basil

　　1/2 teaspoon herbes de Provence, optional

　　1 tablespoon snipped fresh chives

　　Salt and pepper

　　

Step 1

Prepare Garlic Confit.

　　

Step 2

Soften the goat cheese in a small bowl by stirring it with a wooden spoon. Add the garlic confit and garlic oil, along with the cheese, basil, herbes de Provence, if using, chives, and salt and pepper, to taste, and stir until combined. Set aside for about 1/2 hour at room temperature (or longer, in the refrigerator) to allow the flavors to blend.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.