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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