Pecan & Sun-dried Tomato Chevre Spread
Doug Roese / Lakewinds Natural Foods
Perfect for the holiday season; an Italian take on chevre!
serves 4-6
Ingredients
1 tablespoon butter
1/4 cup shallots, minced (1/8" pieces)
1 teaspoon fresh rosemary, minced
1/8 teaspoon black pepper, freshly ground
2/3 teaspoon salt
1/3 cup pecans, chopped (1/4" pieces)
2 1/2 tablespoons sun-dried tomatoes, (1/4" pieces)
8 oz. chevre
1/3 cup half and half
Instructions
Sauté in butter the shallots, rosemary, salt and pepper till shallots are soft. Add pecans, and over low flame, sauté until starts to brown. Set in fridge to cool. Meanwhile Blend together the chevre and half and half until smooth. Gently stir in pecan/shallot mix and tomatoes. Chill for 1/2 hour and serve.