Goat Cheese Dip with "Primary" Crudites
By á-4010
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Ingredients
- 5 1/2 ounces soft mild goat cheese (such as Montrachet)
- 2 tablespoons olive oil
- 3 tablespoons chopped radishes
- 2 tablespoons chopped green onion tops
- 1/2 pound green beans, trimmed
- 1 15-ounce can baby corn, drained
- 1 radish bunch, tops left on
- French bread baguette slices
- Additional chopped radishes
- Additional chopped green onion tops
Details
Servings 4
Preparation
Step 1
Blend cheese, oil and generous amount of pepper in processor until smooth. Add 3 tablespoons chopped radishes and 2 tablespoons chopped green onion tops and just blend in. Transfer to bowl. Blanch green beans in large pot of boiling salted water until crisp-tender. Drain. Rinse with cold water. Drain well and pat dry. (Dip and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
Place dip in center of platter. Surround with green beans, corn, whole radishes and bread. Sprinkle dip with additional chopped radishes and onions.
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