White Bean Chevre Spread Recipe
Ingredients
| Cooked | 1 Cup (16 tbs), drained | |
| Goat cheese | 2 Ounce | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Basil | 2 Tablespoon, chopped | |
| Chives | 2 Tablespoon, chopped | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 12 asparagus stalks, trimmed and blanched | ||
| Brussels sprouts | 2 Cup (16 tbs), blanched | |
| 4 small new potatoes, boiled and cut into large chunks | ||
| Carrots | 5 | |
| 2 green and 2 red bell peppers, cut into 1 -inch-wide strips | ||
Directions
1. Place the beans, chevre, herbs and lemon juice in a food processor or blender and process until pureed.
2. Transfer the spread to a small serving bowl and stir in the salt and pepper.
2. Transfer the spread to a small serving bowl and stir in the salt and pepper.
Chef
