Goat Cheese Spread with Pecans and Herbs

3 Tbsp. finely minced parsley
1 Tbsp. snipped chives
1 small clove garlic, peeled and minced
2 Tbsp. pecans, finely chopped
12 oz. soft Haystack Chèvre, room temperature
2 Tbsp. olive oil
1/4 tsp. paprika
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper

• Combine the parsley, chives, garlic and pecans in a food processor and mince finely. Add goat cheese, olive oil, paprika, cumin, cayenne and black pepper. Process until completely blended. Transfer to a crock and refrigerate. Serve at room temperature with toasted baguette slices or bagels. Makes 1 1/2 cups.

Return to recipe list