Favorite Recipes of Maverick Swaniel Harrienger











{May 3, 2012}   Bread with Goat Cheese, Basil + Blackberries (El Paso Times)

Blackberry preserves:

1 cup blackberries

Juice of .5 a lemon

.25+ cup sugar (to taste)

Goat cheese spread:

.5 cup shelled hazelnuts

8 ounces fresh goat cheese (room temp.)

1+ tablespoon olive oil

2 cloves roasted garlic

4 finely chopped scallions

1 cup chopped basil leaves

Salt and pepper

1 baguette, in .5″ slices

Heat preserve ingredients in a small saucepan over low heat, stirring to dissolve the sugar.  Increase the heat to medium, break up the blackberries a bit and keep stirring until preferred jam like consistency is reached.  Taste for sweetness, and add more sugar if desired.  Pour into a bowl and cool.  Will keep 2 weeks in an airtight container in the fridge.

Preheat the oven to 350°F.  Toast the hazelnuts on a baking sheet 5-7 m.  Be careful.  Nuts burn easily.  Rub off brown skins by rubbing them with a kitchen towel.  Chop.

In a medium bowl, mash the goat cheese with a fork.  Add olive oil to loosen up.  Add more if you need it.  Mash in the garlic, stirring well to distribute throughly.  Add nuts, scallions, and basil, and stir well to combine.  Add salt and pepper to taste.

Spread goat cheese mix on baguette slices and top with a dollop of blackberry preserves.

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