Goat Cheese Hazelnut Dip

by Kathleen Morrison

Servings: 2 cups

INGREDIENTS

1 cup shelled hazelnuts
3/4 lb. goat cheese
8 to 10 tbsp. whipping cream
1 tbsp. brandy
1 shallot, peeled and finely chopped
Salt and pepper, to taste

INSTRUCTIONS

Toast hazelnuts in a 350°F oven for 12 to 15 minutes. Chop coarsely, leaving some large pieces to add texture. Crumble goat cheese; beat in cream, then stir in brandy, shallots and nuts. Salt and pepper to taste. Mixture should be quite peppery. Serve on Carrs Wafers or melba toast.

CHEF COMMENTS

Can be prepared 1-2 days ahead. Refrigerate or freeze.

If using walnuts or pecans, chop, and do not toast. Almonds should be blanched and toasted; for pistachios, blanch only.

Tagged: dipsspreads, hazelnutdip add tags

Have you made it? What'd you think?

Log in to review this recipe.