I could spend hours poring over my recipes and there are just so many that I want to cook. If only I had a house full of people for whom to whip up all these lovely roasts, crumbles, soups, pies, pastas...I have spotted a recipe for a pear and chocolate crumble which sounds irrestible, so I'll have to find someone on whom I can unleash that and report back via this blog.
Anyway, this week's recipe, which I cut out from the SMH's Good Living supplement a couple of years ago, is something that I do very regularly to take to parties or picnics. In fact, it would also go well with soup, just like the ricotta toasts with last week's recipe. Ordinarily I don't approve of any kind of deviation from the traditional ingredients in pesto, but this works. Do bother to make your own pesto, I have only ever tried one commercial one that I liked, and that was in fact home made by someone to sell through their shop.
Have a great week, love from Jane xx
Goats curd crostini with walnut pesto
What you need:
- 1 baguette, thinly sliced
- 2 tablespoons olive oil
- 1 garlic clove, peeled and halved
- 150g goats cheese curd (or cheese if you can't get curd)
- 1 cup walnuts, lightly toasted and chopped
- 2 garlic cloves, chopped
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons freshly chopped flat leaf parsley
- Olive oil
- Sea salt and freshly ground pepper
What you do:
- Preheat the oven to 180.
- Lightly brush each side of sliced baguette with oil and place on a baking tray lined with baking paper.
- Bake for 10 minutes, turning once during cooking time, or until golden and crisp.
- While the toasted bread is warm, rub one side of each slice with the cut garlic clove.
- To make the pesto, process the walnuts, garlic, parmesan and parsley until well blended.
- With the motor running, add the olive oil a little at a time until the pesto reaches a smooth consistency.
- Season to taste.