I’ve invited friends for a St. Patrick’s Day dinner. I’ve been scouring my recipes in search of things “green” to prepare. This will be the hors d’oeuvre. Recipe serves four.
For Mint Pesto
2 cups loosely packed mint leaves
3 ounces feshly grated parmesan cheese
1/4 cup pine nuts (seasoned and toasted)
1/2 cup olive oil
For Goat Cheese Mousse
1 cup goat cheese
3/4 cup lightly whipped heavy cream
Mint leaf for garnish.
Crudites and slices of baguette as an accompaniment.
Make the pesto: Combine the mint, parmesan and pine nuts in a food processor and process until finely chopped. With the motor running, add olive oil, blending until smooth.
Make the goat cheese mousse: Process goat cheese in the clean food processor until smooth. Add whipped cream and blend just until incorporated.
Spoon the pesto in the center of a platter. Place the mousse directly on top of the pesto so that you can see the green pesto oil around the perimeter of the mousse. Serve with crudites and bread slices.
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