1/4 cup pine nuts or coarsely chopped walnuts or pecans
1 4-ounce log goat cheese
1 3-ounce package cream cheese, softened
1 cup Frontera Jalapeño Salsa, Roasted Tomato Salsa or Habanero Salsa
A tablespoon or so chopped fresh cilantro, for garnish
Heat the oven to 350 degrees. Spread out the nuts on a baking sheet, set them in the oven and let toast until lightly browned and very fragrant, 7 or 8 minutes. Remove and slide off into a medium-size bowl.
Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop into the center of an ovenproof baking dish and form it into a 5-inch-diameter disc. Spoon the salsa over and around the cheese, set in the oven and bake until heated through, 10 to 15 minutes. Sprinkle with the cilantro and set out to enjoy as a dip or a spread on crackers, chunks of bread or toasted croutons. Serves 4 to 6 as an appetizer.
Recipe from Salsas That Cook by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless. Photo by Gentl & Hyers.
RELATED PRODUCTS: cookbooks, Frontera salsa
| 
