| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
June 1990 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Walnuts; toasted lightly and |
|
|
; cooled |
| 2 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Salt |
| 1/2 |
lb |
Firm mild goat cheese; chilled well and |
|
|
; cut into 1/4-inch |
|
|
; cubes |
INSTRUCTIONS
In a food processor grind fine the walnuts with the pepper and the salt and
transfer the mixture to a shallow bowl. Working in small batches, roll the
cheese cubes in the walnut mixture, coating them completely, and transfer
them to a tray. The "croutons" keep, covered and chilled, for 3 days. Serve
the "croutons" as a topping for tossed green or tomato salad.
Makes about 2 cups.
Gourmet June 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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